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Salmon Quiche Recipe

Parmesan Crust
2 C. flour
3/4 t. salt
1/4 C. cold butter, cut into small bits
1/2 C. grated Parmesan cheese
1/2 C. ice water

Filling
6 oz. smoked salmon or lox
4 oz. cream cheese
1 C. shredded Swiss cheese
1/2 C. grated Asiago cheese or Monterey Jack cheese
3 eggs
1 1/2 C. light cream or half and half
1/2 t. salt
1/4 t. freshly ground black pepper
2 T. fresh dill, chopped or 1 t. dried dillweed

Heat oven to 425 F. To make crust, combine flour and salt in a food processor or mixing bowl. Add butter and process or combine with a fork until small particles are formed. Add Parmesan cheese and process briefly to combine. Add cold water and mix to form dough ball. Roll ball into 12-inch circle. Transfer to tart pan or quiche pan. Lay piece of foil and dried beans on top of crust to keep crust from puffing up when it bakes. Bake for eight minutes. Remove foil and beans and bake two to three minutes longer. Cool. Reduce oven to 350 F.

For filling, spread smoked salmon over crust. Cut cream cheese into bits and scatter over salmon. Sprinkle with Swiss cheese and Asiago cheese. Beat eggs in a mixing bowl, Add cream, salt, pepper and dill. Pour into crust. Bake the quiche until golden brown and puffed, 40 to 45 minutes. Let stand 15 minutes before serving. Serves six to eight.

Note: Ready-made pie crust may be used. Follow baking instructions as listed. Asiago cheese may be omitted if making Parmesan crust.

Recipe From Razzle Dazzle Recipes 

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