One of my favorite recipes on this site is the smoked salmon and goat cheese toasts; I just love the blending of flavors of the herbed goat cheese, the salmon, and lemon zest on crunchy buttered toasts. When trying to come up with a good quiche to serve for a Mother’s Day brunch, I spied some smoked salmon in the fridge and here you have it – an appetizer morphed into a custard. Fresh dill is added because, well, dill just tastes good with salmon. But feel free to use another favorite herb if dill’s not your thing. For the filling, I followed Michael Ruhlman’s basic ratio for quiche filling, which is essentially 1/2 cup of milk or cream for every large egg. This produces a delicate, creamy custard for your quiche. If you want something sturdier, feel free to add another egg. We like it as is. In fact, when I asked if my mother or father thought it could use another egg, I got a clear “it’s perfect as it is, don’t mess with it.” High praise from those two!

Do you have any particularly favorite quiche combinations? If so, please let us know about it in the comments.

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