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Smoked Salmon, Dill, and Goat Cheese Quiche

Smoked Salmon, Dill, and Goat Cheese Quiche

Quiche with all-butter pastry crust, filled with custard baked with smoked salmon, fresh dill, shallots, and goat cheese.

Photography Credit:Elise Bauer

One of my favorite recipes on this site is the smoked salmon and goat cheese toasts; I just love the blending of flavors of the herbed goat cheese, the salmon, and lemon zest on crunchy buttered toasts.

When trying to come up with a good quiche to serve for a Mother’s Day brunch, I spied some smoked salmon in the fridge and here you have it – an appetizer morphed into a quiche!

I’ve added fresh dill because, well, dill just tastes good with salmon. But feel free to use another favorite herb if dill’s not your thing.

For the filling, I followed Michael Ruhlman’s basic ratio for quiche filling, which is essentially 1/2 cup of milk or cream for every large egg. This produces a delicate, creamy custard for your quiche.

If you want something sturdier, feel free to add another egg. We like it as is. In fact, when I asked if my mother or father thought it could use another egg, I got a clear “it’s perfect as it is, don’t mess with it.” High praise from those two!

Do you have any particularly favorite quiche combinations? If so, please let us know about it in the comments.

Smoked Salmon, Dill, and Goat Cheese Quiche Recipe

The filling recipe makes enough filling for a tall quiche in a 9-inch wide by 2-inch tall tart pan. If you are using a commercial frozen crust, you may find you have enough filling for 2 quiche pies.

Ingredients

Crust:

  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 stick, 5 ounces) butter
  • 2 to 2 1/2 tablespoons of water
  • One 9-inch x 2-inch high tart pan with removable bottom (or can use a 10-inch pie pan)

Filling:

  • 1 tablespoon extra virgin olive oil
  • 4 medium shallots, thinly sliced (about 1/2 cup)
  • 6 ounces smoked salmon, chopped
  • 4 ounces goat cheese, crumbled
  • 6 large eggs
  • 2 cup milk
  • 1 cup cream
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon lemon zest
  • 2 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper

Method

1 Make the dough: Whisk together the flour and salt in a medium bowl. Cut the butter into cubes and add to the flour. Use your clean hands to work the butter into the flour until you have a mixture that a coarse meal with pieces of butter no bigger than the size of a pea.

Add the water a tablespoon at a time, working it into the dough with your hands until the dough can be formed into a ball.

Flatten the ball into a disk. Wrap with plastic wrap and chill for 1 to 2 hours.

2 Roll out the dough: When ready to roll out, remove the disk from the refrigerator and let sit for 10 minutes to come closer to room temperature.

Roll out on a lightly floured clean, flat surface to 1/8-inch thickness to an inch or two wider than your pie or tart pan. Drape over the tart or pie pan and press the dough into the sides of the pan.

Use a rolling pin over the top to remove the excess dough and level the dough with the top of the pan. Place in freezer for 30 minutes to an hour.

If you want, at this point you can "blind bake" the frozen crust. Blind baking it will help you have a well browned crust on the bottom. I often skip this step because it takes extra time and I don't mind having the bottom crust not browned.

But, if that is what you want, then line the inside of the frozen crust with aluminum foil and fill to the top with "pie weights", which can be beans, sugar, or rice. The weights are to keep the sides of the pie crust from sliding down when baking.

Bake for 45 minutes at 350°F, then remove the weights and foil, and let cool a bit before adding the filling. (See our detailed instructions on blind baking.)

3 Prepare the filling: Preheat oven to 375°F. Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat.

Whisk eggs in a medium bowl. Whisk in goat cheese. Whisk in milk, cream, dill, lemon zest, salt, and black pepper. Whisk in the shallots.

4 Layer the salmon and filling into the quiche crust: Line the bottom of the quiche crust with half of the smoked salmon. Pour half of the egg/cheese/milk/cream mixture over the salmon in the quiche shell.

Layer down the remaining salmon, and pour the remaining egg/milk/cream mixture over it.

5 Bake: Place the quiche pan on a foil-lined rimmed baking sheet. Transfer to oven. Bake at 375°F for 15 minutes.

Then lower the heat to 350°F and bake until just set in the center, about 30 to 40 minutes.

Remove from oven and cool on a wire rack for 15 minutes before serving.

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Smoked Salmon, Dill, and Goat Cheese Quiche

1 Make the dough: Whisk together the flour and salt in a medium bowl. Cut the butter into cubes and add to the flour. Use your clean hands to work the butter into the flour until you have a mixture that a coarse meal with pieces of butter no bigger than the size of a pea.

Add the water a tablespoon at a time, working it into the dough with your hands until the dough can be formed into a ball.

Flatten the ball into a disk. Wrap with plastic wrap and chill for 1 to 2 hours.

2 Roll out the dough: When ready to roll out, remove the disk from the refrigerator and let sit for 10 minutes to come closer to room temperature.

Roll out on a lightly floured clean, flat surface to 1/8-inch thickness to an inch or two wider than your pie or tart pan. Drape over the tart or pie pan and press the dough into the sides of the pan.

Use a rolling pin over the top to remove the excess dough and level the dough with the top of the pan. Place in freezer for 30 minutes to an hour.

If you want, at this point you can " blind bake " the frozen crust. Blind baking it will help you have a well browned crust on the bottom. I often skip this step because it takes extra time and I don't mind having the bottom crust not browned.

But, if that is what you want, then line the inside of the frozen crust with aluminum foil and fill to the top with "pie weights", which can be beans, sugar, or rice. The weights are to keep the sides of the pie crust from sliding down when baking.

Bake for 45 minutes at 350°F, then remove the weights and foil, and let cool a bit before adding the filling. (See our detailed instructions on blind baking .)

3 Prepare the filling: Preheat oven to 375°F. Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat.

Whisk eggs in a medium bowl. Whisk in goat cheese. Whisk in milk, cream, dill, lemon zest, salt, and black pepper. Whisk in the shallots.

4 Layer the salmon and filling into the quiche crust: Line the bottom of the quiche crust with half of the smoked salmon. Pour half of the egg/cheese/milk/cream mixture over the salmon in the quiche shell.

Layer down the remaining salmon, and pour the remaining egg/milk/cream mixture over it.

5 Bake: Place the quiche pan on a foil-lined rimmed baking sheet. Transfer to oven. Bake at 375°F for 15 minutes.

Then lower the heat to 350°F and bake until just set in the center, about 30 to 40 minutes.

Remove from oven and cool on a wire rack for 15 minutes before serving.

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 teaspoon baking powder

6 tablespoons (84 g) unsalted butter, roughly chopped and chilled

1/2 cup (120 g) sour cream (full fat, preferably), chilled

Ice water by the teaspoonful, as necessary

Make the pie crust dough. In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly. Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.

Smooth out the chilled dough. Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick. Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

Shape the dough in the pie plate. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate. Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

Parbake the crust. Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.


Smoked Salmon, Dill, and Goat Cheese Quiche

So, here we go with the 100th recipe post on EmilyAlwaysCooks. It’s been one heck of a yummy ride, and I’m already looking forward to post number 200.

Quite befitting a make-ahead holiday recipe. Rich and savory custard, flecked with smoked salmon, goat cheese, dill, and leeks with a buttery crust base. I have no problem serving this for any meal at any time of the day. I kept to tradition by serving this quiche at room temperature or just slightly warmer. Quiche will stay at room temperature for up to 2 hours. After 2 hours it should be refrigerated. To reheat quiche, bring to room temperature then bake in a 325 degree F oven for 15 minutes.


If you’re making homemade pie crust for a holiday pie, just double the recipe. I’ve included my favorite homemade pie crust recipe in the ingredient list below. It uses both butter and shortening which creates a flaky, slightly buttery crust. Don’t be intimidated to make your own crust. It’s pretty simple. That said, Store-bought pie crust can be a serious life saver. Either way you slice it, it’s a winner. (See what I did there? Sorry, I had gone too long between obviously cheesy puns.)

  • 1 homemade pie crust (you will only use half of this recipe) or store-bought pie crust, if using store bought thaw according to package directions (If I’m using store-bought crust, I like Trader Joe’s frozen piecrust.)
  • 2 tbsp butter
  • 1 leek thinly sliced (about 1 cup)
  • 1 garlic clove, minced
  • 4-6 ounces smoked salmon, chopped
  • 5 ounces goat cheese, crumbled
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup cream
  • 2 tbsp chopped fresh dill
  • 1 tsp lemon zest
  • Kosher salt and freshly cracked black pepper, to taste
  1. If using homemade dough, prepare and roll out into a 12-inch circle. If using store-bought dough, thaw first according to package directions and unroll (dough should be about 11 ounces).
  2. Place it into a 10-by-1 1/2-inch round tart pan, pressing dough into corners. Line pastry with parchment paper that has been sprayed with non-stick cooking spray, pressing into the corners and edges. Fill at least two-thirds with baking weights (you can use dried beans, rice, or ceramic or metal pie weights).
  3. Preheat oven to 425 degrees F. Bake for 10 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) and return to oven. Bake for an additional 5 minutes or until just golden. Place on a wire rack to cool while making filling. Reduce oven temperature to 350 degrees F.
  4. Heat butter in a small skillet over medium heat. Add the leek, a pinch of salt, and cook until translucent (3-5 minutes). Add garlic and cook one additional minute. Remove from heat and reserve. In a medium bowl, whisk together eggs, milk, cream, dill, lemon zest, and black pepper.
  5. Line the bottom of the quiche crust with cooked leeks and garlic. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg mixture over it. (Note: You may have a small amount of egg mixture remaining depending on the size of your tart pan. either discard or reserve for a later use.) Hint, make mini frittatas.
  6. Bake until quiche is just set in the center, about 30 to 35 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving.

Note: Reheat by covering quiche with aluminum foil and bake at 325 degrees F for about 15 minutes.


Make and blind bake the crust

  • In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)
  • In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.
  • Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.
  • With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.
  • On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.
  • If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.
  • Refrigerate for at least 1 hour to allow the dough to relax before baking.
  • Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.
  • Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

  • In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, dill, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Position a rack in the center of the oven and heat the oven to 325°F.
  • Put the blind-baked crust on the rimmed baking sheet and scatter the cream cheese, salmon, and onion over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
  • Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.
  • Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Make Ahead Tips

The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.

The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.

The quiche can be made and baked up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. To serve, cut the quiche into slices, then reheat in a 350°F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.


Recipe Summary

  • 1 (9 inch) pie crust pastry
  • 8 ounces smoked salmon, or more to taste, broken into small pieces
  • 5 ounces cream cheese
  • 1 teaspoon dill (Optional)
  • 8 eggs, or more to taste
  • ¾ cup milk
  • salt and ground black pepper to taste
  • 1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.

Bake in the preheated oven until lightly golden, 10 to 12 minutes.

Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.

Beat eggs, milk, salt, and pepper together in a bowl pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.

Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.


Smoked Salmon with Goat Cheese Quiche

Being from the Northwest now I had to put my spin on a Salmon quiche.

  • Servings: 8-10
  • Time: 2hrs, 15mins
  • Difficulty: Intermediate

I Iove making quiche pretty much any time of the year but especially in the Spring – Early Fall. It’s great for breakfast, late lunch and if a savory quiche an early dinner meal. Being from the Northwest now I had to put my spin on a Salmon quiche. I hope you enjoy it.

Ingredients

  • 1 ½ cup flour
  • 1 ¼ tsp salt
  • 10 Tbls cold unsalted butter, cut in pieces
  • 6 Tbls cold water (more or less)
  • One 9 inch by 2 inch tart pan or 8-10 inch regular pie pan.
  • 1 ½ cup flour
  • 2 medium shallots, thinly sliced
  • 1 Tbls Olive Oil
  • 1 ½ cups shredded Parmesan cheese
  • 10 oz Smoked Salmon, pulled apart and roughly chopped
  • 3 oz goat cheese (more or less depending on your preference)
  • 7 large eggs
  • 1 cup whole milk
  • 2 cups half and half
  • 3 Tbls fresh dill, chopped
  • Zest of one lemon
  • Salt and pepper to taste
  • 1 Tbls Parsley chopped

Directions

Preheat oven to 375 degrees. Mix together flour and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse sand and when pinch together it slightly forms. Add in the cold water a Tablespoon at a time and mix with fork or our hands until flour comes together. Knead and form flour into a ball and wrap in saran wrap and place in refrigerator for about 30 minutes to one hour.

Remove dough from the refrigerator and let rest for about 10 minutes before rolling out. Roll out dough on a lightly flour surface into a round disk, about 1/8 inch thickness and just slightly bigger than pie dish. Once form gently place dough in pie dish and gently pat down making sure it is snug all the way around. Trim edges if necessary before crimping the edges.

Blind bake pie crust – I like doing this for quiche because it creates a more crisp bottom crust and not a soggy one after pouring in the egg mixture and baking it. Place foil or parchment paper in the pie and fill with pie weights or beans to near the top. Bake for about 30-45 minutes in the oven. Remove and take out the foil and pie weights and let piecrust cool.

In a sauté pan, on medium heat oil and add chopped shallots and cook til just translucent, for about 3-5 minutes.

Whisk eggs in a medium bowl and add half and half, milk, salt and pepper, smoked salmon, dill and lemon zest and shallots

Add the shredded Parmesan cheese to the bottom of the quiche crust and pour in the egg mixture, then dollop teaspoons of the goat cheese all around the top and press gently into the quiche. Add the parsley on top.

Preheat the oven to 400 degrees and Bake the quiche for about 15 minutes and then reduce the heat to 350 degrees and finish baking for about 30-40 minutes longer or until just set or a knife in the center comes out clean. When done, let quiche rest for about 15 – 20 minutes before serving. Enjoy.


Smoked salmon soufflé tart

Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.

Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.

Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.

Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat’s cheese. Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.


Grilled Cheese With Mayo

How do you cook your grilled cheese sandwiches? Traditionally, grilled cheese cooked in butter. Did you know top chefs make grilled cheese with mayo.

A chef friend of mine told me the secret to get that really nice golden, crispy bread in a grilled cheese sandwich is to make the grilled cheese with mayo. You spread a little mayo on the outside the bread, then place the sandwich in the hot butter, mayo side down.

The mayo just gives the grilled cheese sandwich a nice golden color and enhances the taste. I tried it and now I am hooked on making grilled cheese with mayo.


Step One: Blind Bake the Dough

To start making this quiche, bake the pie dough for about 10 minutes.

Blind baking will help the pie crust stay crisp, even though you’re adding a lot of wet ingredients.

To blind bake the dough, push the pie dough into a pie pan, and prick the bottom with a fork.

Next, line the inside of the dough with parchment paper, and add some weight to the dough. You can use pie weights, but I just use dry beans.

Blind Baking Tip: Keep a couple pounds of dry beans in a bag, label the bag “pie weights,” and simply reuse the same beans over and over again.


I Iove making quiche pretty much any time of the year but especially in the Spring – Early Fall. It’s great for breakfast, late lunch and if a savory quiche an early dinner meal. Being from the Northwest now I had to put my spin on a Salmon quiche. I hope you enjoy it.

10 Tbls cold unsalted butter, cut in pieces

6 Tbls cold water (more or less)

One 9 inch by 2 inch tart pan or 8-10 inch regular pie pan.

2 medium shallots, thinly sliced

1 ½ cups shredded Parmesan cheese

10 oz Smoked Salmon, pulled apart and roughly chopped

3 oz goat cheese (more or less depending on your preference)

3 Tbls fresh dill, chopped

Preheat oven to 375 degrees. Mix together flour and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse sand and when pinch together it slightly forms. Add in the cold water a Tablespoon at a time and mix with fork or our hands until flour comes together. Knead and form flour into a ball and wrap in saran wrap and place in refrigerator for about 30 minutes to one hour.

Remove dough from the refrigerator and let rest for about 10 minutes before rolling out. Roll out dough on a lightly flour surface into a round disk, about 1/8 inch thickness and just slightly bigger than pie dish. Once form gently place dough in pie dish and gently pat down making sure it is snug all the way around. Trim edges if necessary before crimping the edges.

Blind bake pie crust – I like doing this for quiche because it creates a more crisp bottom crust and not a soggy one after pouring in the egg mixture and baking it. Place foil or parchment paper in the pie and fill with pie weights or beans to near the top. Bake for about 30-45 minutes in the oven. Remove and take out the foil and pie weights and let piecrust cool.

In a sauté pan, on medium heat oil and add chopped shallots and cook til just translucent, for about 3-5 minutes.

Whisk eggs in a medium bowl and add half and half, milk, salt and pepper, smoked salmon, dill and lemon zest and shallots

Add the shredded Parmesan cheese to the bottom of the quiche crust and pour in the egg mixture, then dollop teaspoons of the goat cheese all around the top and press gently into the quiche. Add the parsley on top.

Preheat the oven to 400 degrees and Bake the quiche for about 15 minutes and then reduce the heat to 350 degrees and finish baking for about 30-40 minutes longer or until just set or a knife in the center comes out clean. When done, let quiche rest for about 15 – 20 minutes before serving. Enjoy.


Smoked Salmon, Dill and Goat Cheese Quiche

I’ve made this twice with great success and passed it on to a friend who ‘wooed’ her future in-laws with this delightful culinary treat. Here’s the secret: it’s super to easy to make while totally impressing anyone who eats it.

I prefer making the crust from scratch, but last week when we were at the beach and I simply did not want to put in the effort, a frozen pie crust worked just fine. Plus, the crust is the most time consuming part of the recipe so if you don’t want to fuss with it, no problem.

smoked salmon, dill and goat cheese quiche

Ingredients
Source: Simply Recipes
the quiche crust:
1 1/4 cups all-purpose flour, plus extra for rolling
8 T. unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 tsp. salt
1/2 tsp. sugar
2 to 4 T. ice water
the filling:
1 T. olive oil
4 medium shallots, thinly sliced, about 1/2 cup
4 oz. smoked salmon, chopped or shredded
4 oz. goat cheese, crumbled
3 large eggs
1 cup milk
1/2 cup cream
2 T. chopped fresh dill
1 tsp. lemon zest
1/8 tsp.freshly ground black pepper

Directions
the quiche crust
1. Place cubes of butter lacing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled. In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal.

2. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again. Remove dough from machine and place on a clean, lightly floured surface. Carefully knead into a flattened disc. You should/will still be able to see little bits of butter in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

3. Remove the crust from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle about 1/8 of an inch thick. As you roll out the dough, make sure it doesn’t stick to the surface. Add a few sprinkles of flour if necessary. Gently fold in half. Place on to a 9 or 10-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

4. Place tart pan with dough in freezer for 30 minutes.

5. While dough is in the freezer, preheat oven to 350. At the 30 minute mark, line pastry with parchment paper, pressing into the corners and edges. Fill at least two-thirds with baking weights – dried beans, rice, or ceramic or metal pie weights.

6. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven. Bake for an additional 10 minutes or until just lightly golden. Place on a wire rack to cool while making filling.

the filling:
1. Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat.

2. Whisk eggs in a medium bowl, whisk in milk, cream, dill, lemon zest, and black pepper.

3. Line the bottom of the quiche crust with cooked shallots. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg/milk/cream mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg/milk/cream mixture over it.

4. Transfer to oven. Bake at 350 until just set in the center, about 35 minutes, or more depending on your oven. Remove from oven and cool on a wire rack for 15 minutes before serving.