2 cups flour, plus flour for board
3/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small bits
1/2 cup grated Parmesan cheese
1/3 cup ice water
(Ready-made pie crust can be substituted if desired.)
6 ounces smoked salmon or lox
4 ounces cream cheese
1 cup shredded Swiss cheese
3 eggs
1-1/2 cups light cream or Half-and-Half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, chopped
1/2 cup grated asiago cheese or monterey jack cheese (if using a ready-made crust.)

Heat oven to 425 degrees. If using a ready-made crust, heat according to package directions.
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 pieces are formed. Add grated Parmesan cheese and process briefly to combine. (If using a food processor, transfer the contents to a mixing bowl.) Add ice water and mix to make a ball of dough.
Sprinkle about 3 tablespoons of flour on a board or flat surface and roll the dough into a 12-inch circle. Transfer dough to a 10-inch tart or quiche pan. Lay a piece of foil inside and place some dried beans inside the foil to prevent the crust from puffing up when it bakes.
Bake crust for 8 minutes. Remove the foil and beans and bake 2 to 3 minutes longer. Remove from oven and allow to cool while making the filling. Reduce oven temperature to 350 degrees now.
To make filling: Spread crumbled smoked salmon or lox over crust. Cut cream cheese into bits and scatter over salmon. Sprinkle with Swiss cheese and asiago or monterey jack cheese, if using a ready-made crust. (If you made your own crust with the Parmesan cheese, this extra cheese won’t be needed.)
Beat the eggs in a mixing bowl. Add the cream or Half-and-Half, 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 8.

Pin It on Pinterest

Share This