Quiche with all-butter pie crust, filled with custard baked with smoked salmon, fresh dill, shallots, and goat cheese.
- 1 recipe pie dough (see Pâte Brisée recipe)
- 1 Tbsp olive oil
- 4 medium shallots, thinly sliced (about 1/2 cup)
- 4 ounces smoked salmon, chopped
- 4 ounces goat cheese, crumbled
- 3 large eggs
- 1 cup milk
- 1/2 cup cream
- 2 Tbsp chopped fresh dill
- 1 teaspoon lemon zest
- 1/8 teaspoon freshly ground black pepper
1 Roll out dough into a 12-inch circle. Place it into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Place in freezer to chill for 30 minutes.
2 Preheat oven to 350°. Line pastry with aluminum foil or 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. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil or parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) 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.
3 Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat. Whisk eggs in a medium bowl, whisk in milk, cream, dill, lemon zest, and black pepper.
4 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. Transfer to oven. Bake at 350°F until just set in the center, about 30 to 35 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving.
Yield: Serves 6.