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.
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
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
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.
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.