I first time I enjoyed this dish was at one of our wine dinners and I loved it. Since then I have made it several times. It was paired with Cakebread Cellars Anderson Valley Chardonnay. The quiche and wine were both richly textured, the wine with the perfect balance of acid and fruit complimented the smokey salmon and creamy filling.
Quiche can be served for brunch, lunch or dinner or add a salad for a complete meal. It also makes a wonderful appetizer. See my tips for baking tips
Serves 8
Prep Time: 15 minutes
Total time: 1 hour
Ingredients:
Instructions:
To make the dough, combine the flour, butter and salt in a bowl, mix until the butter is the size of large peas. Add the ice water and mix until the dough just starts to come together. Remove and form into a round disk. Wrap in plastic and refrigerate for 1 hour. Remove from the refrigerator and roll into a circle about 1/8 inch thick. Ease the dough into a 9 inch pie plate and trim off any excess dough. Refrigerate for 1 hour. Preheat the oven to 400 degrees F. Prick the dough with a fork. Weight the dough with pie weights or dried beans and bake until the edges begin to turn golden in color, about 15 minutes. Remove the weights and continue to bake until lightly brown all over, about 5 more minutes. Remove from the oven and reduce oven temperature to 375 degrees F.
To make the filling, beat the eggs and cream together; season with the nutmeg, salt and pepper. Scatter the salmon and dill evenly over the crust. Pour the cream mixture over the crust and bake until the filling is set, about 25 minutes.