Smoked salmon Swiss bake

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PREP TIME

10 min

Makes

8 to 10 servings

* PLUS Cooking time: 10 minutes, Baking Time: 240 minutes

Ingredients

  • 1 3/4 cups uncooked orzo
  • 7 eggs
  • 3 cups milk
  • 250-mL container 10% cream , about 1 cup
  • 2 tbsp finely grated lemon zest
  • 1 tsp salt
  • 1 tsp black pepper
  • 200-g pkg smoked salmon , about 12 slices
  • 2 cups frozen peas
  • 2 cups grated Swiss Emmental
  • 1/2 cup chopped fresh dill

Instructions

  • Preheat oven to 350F (180C). Cook orzo following package directions. Coat a 9×13-inch (3-L) baking dish with oil. Place on a baking sheet. In a large bowl, whisk eggs. Whisk in milk, cream, lemon peel, salt and pepper. Slice salmon into 1/2-inch (1-cm) strips. Stir into egg mixture with drained cooked orzo, peas, 1 cup (250 mL) cheese and dill. Pour into baking dish. Smooth top. Loosely cover with foil.
  • Bake in centre of 350F (180C) oven 30 minutes. Reduce temperature to 325F (160C). Remove foil. Sprinkle with remaining cheese. Continue baking, uncovered, until golden, 45 to 50 minutes. Remove from oven. Let stand 10 minutes. Serve immediately or at room temperature.
  • To make ahead, prepare to point of baking. Cover with plastic wrap. Refrigerate overnight. Remove wrap and place baking dish directly in preheated oven. Bake according to recipe, but increase cooking time 10 to 15 minutes.

Nutrition (per serving)

  • Calories
  • 355,
  • Protein
  • 22.7 g,
  • Carbohydrates
  • 31.7 g,
  • Fat
  • 15 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 635 mg.