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!
- 1 cup flour
- 1⁄2 cup cold butter (1 stick)
- 4 ounces cream cheese
- 3 tablespoons breadcrumbs
- 1 1⁄2 cups grated swiss cheese
- 1⁄3 cup grated parmesan cheese
- 1 1⁄2-2 cups cooked fresh salmon, flaked
- 3 eggs
- 1 1⁄2 cups half-and-half
- 1⁄4 teaspoon salt
- fresh ground black pepper, to taste
- 2 tablespoons finely chopped fresh dill
- dill sprigs, for decoration
- 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).
- Roll out onto a floured surface to fit a 9" quiche or pie pan.
- Fit pie crust in pan and refrigerate until ready to use. (Can be refrigerated a day ahead, making sure to cover with plastic wrap).
- FOR FILLING: Preheat oven 375 degrees Fahrenheit.
- Sprinkle breadcrumbs over bottom of unbaked crust.
- In a medium bowl, mix Parmesan and Swiss cheese. Distribute the cheeses evenly over breadcrumbs.
- Arrange salmon over cheeses.
- In a bowl, mix eggs, half-and-half, salt and pepper until blended and pour over contents in pie shell.
- Sprinkle chopped dill over top.
- 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.