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Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
UNITED STATES

Category:
PIES

Recipe name:0000000041
SMOKED SALMON DILL AND GOAT CHEESE QUICHE

Picture:
smokedsalmondillandgoatcheesequiche.jpg



Ingredients:
- 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

Yields / Serves:
0

Preparation time (min):
90

Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
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.

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.

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.

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.