Recipe by Galley Wench
A perfect dish for a special brunch or light dinner! To insure that the crust does not get soggy and the custard is fully cooked, besure to add the filling to a warm, partially baked crust.
Top Review by Bunny H.
No doubt, it is now my standard from which I make all other quiches. I made it as a Christmas gift for several neighbors to their delight. someone said "something from the heart and hearth" and I thought that was nice. I did find as someone else said that there was a lot of liquid so I increased the size of my quiche dish. It rose like a souffle - and the author is right - it's more like a custard. I would serve fresh as it deflates after awhile. The recipe as it was phenomenal. Thanks very much.
- 1 (9 inch) prepared pie crusts
- 4 ounces smoked salmon, chopped
- 1 small shallot, minced
- 1 cup gruyere cheese, shredded (4 oz.)
- 1 tablespoon flour
- 1⁄4 cup parmesan cheese, grated
- 1 cup milk
- 1 cup cream
- 4 large eggs
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Preheat oven to 375º Farenheit.
- Bake pie crust shell for 10 minutes.
- Reduce oven temperature to 350º.
- In a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper.
- In small bowl mix together, Gruyere, Parmesan, shallots and flour.
- Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
- Pour egg mixture into warm pie shell.
- Bake on middle shelf until quiche is lightly browned and knife inserted 1 inch from the edge comes out clean, 40 to 50 minutes.
- The center should be set, but soft like gelatin (it will set up after removing from the oven).
- Transfer to a baking rack and cool.
- Serve warm or at room temperature.