Salmon & Cream
Cheese Quiche
Crust:
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.)
Filling:
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. |
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