West Coast Salmon & Cream Cheese Quiche
Source of Recipe
posted to recipecircus by lindadatn
List of Ingredients
Parmesan crust: (see note)
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup cold butter (1 stick) cut into small bits
1/2 cup grated Parmesan cheese
1/3 cup ice water
Filling:
6 ounces smoked salmon or lox
4 ounces cream cheese
1 cup shredded Swiss cheese
1/2 cup grated Asiago cheese or Monterey Jack cheese (only if using ready-made crust)
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 dill or dried dillweed Recipe
Heat oven to 325¼F. To make crust: Combine flour and salt in a food processor or mixing bowl. Add butter and process or combine with fork until small particles are formed. Add grated Parmesan cheese and process briefly to combine. If using a food processor, transfer the contents to a mixing bowl. Add cold water and mix to make a ball of dough.
Sprinkle about 3 tablespoons flour on a board and roll the dough into a 12-inch circle. Transfer the dough to a 10-inch tart pan or quiche pan. Lay a piece of foil inside and put dried beans inside the foil. This keeps the crust from puffing up when it bakes. Bake the crust for 8 minutes. Remove the foil and beans and bake for 2 to 3 minutes longer. Remove from oven and allow to cook while making the filling.
Reduce oven temperature to 350 F. For filling, spread crumbled smoked salmon over crust. Cut cream cheese into bits and scatter over salmon. Sprinkle Swiss and Asiago cheeses, if using a ready-made crust. Beat the eggs in a mixing bowl. Add the 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.
Note: If using a ready-made pie crust, bake crust according to package directions before filling.
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