Smoked Salmon Quiche
presented by Cinnamon Inn Bed & Breakfast

Unbaked pie crust in quiche dish
3 fresh eggs
2 cups half & half
8 oz smoked salmon broken into bite sized pieces, all skin and bones removed
2 oz sharp cheddar cheese
2 oz pepper Jack cheese
1/2 cup thinly sliced red bell pepper (optional)
1/2 cup chives from the garden
1/2 tsp salt
Generous fresh ground pepper

Break eggs into a mixing bowl and blend with chopsticks. When yolks are incorporated with whites, add half & half and blend thoroughly, but beating is not necessary. Add remaining ingredients with a mixing spoon and pour into prepared crust. Bake at 350° for about 45 minutes, checking carefully after 35 minutes. The center of the quiche should be still a little soft when you bring it out of the oven. It will continue to bake when it comes from the oven. Allow quiche to rest for 15 minutes prior to serving. Fresh ingredients are essential.