Total Time
1hr
Prep 20 mins
Cook 40 mins

First time I made this quiche was for a friend who came over for lunch many years ago. She still remembers it and it's been over 20 years ago. I guess it's good. This quiche matches well with a side salad of crisp greens and a tangy dressing. It's also meant to be served for brunch or breakfast to spruce-ya-up!

Ingredients Nutrition

Directions

  1. FOR CRUST: Combine flour, butter and cream cheese in a food processor or place flour in a bowl and cut in butter and cream cheese by hand, being careful to not over-work it, working quickly so as not to melt butter with warmth of hands. Form dough into a ball. Chill dough for at least 30 minutes (can also be made a day ahead).
  2. Roll out onto a floured surface to fit a 9" quiche or pie pan.
  3. Fit pie crust in pan and refrigerate until ready to use. (Can be refrigerated a day ahead, making sure to cover with plastic wrap).
  4. FOR FILLING: Preheat oven 375 degrees Fahrenheit.
  5. Sprinkle breadcrumbs over bottom of unbaked crust.
  6. In a medium bowl, mix Parmesan and Swiss cheese. Distribute the cheeses evenly over breadcrumbs.
  7. Arrange salmon over cheeses.
  8. In a bowl, mix eggs, half-and-half, salt and pepper until blended and pour over contents in pie shell.
  9. Sprinkle chopped dill over top.
  10. Bake in middle of oven until quiche is set and golden brown, about 35 - 40 minutes. Allow to cool slightly, decorate with dill sprigs and serve.