Smoked Salmon, Dill, and Goat Cheese Quiche

So, here we go with the 100th recipe post on EmilyAlwaysCooks. It’s been one heck of a yummy ride, and I’m already looking forward to post number 200.

Quite befitting a make-ahead holiday recipe. Rich and savory custard, flecked with smoked salmon, goat cheese, dill, and leeks with a buttery crust base. I have no problem serving this for any meal at any time of the day. I kept to tradition by serving this quiche at room temperature or just slightly warmer. Quiche will stay at room temperature for up to 2 hours. After 2 hours it should be refrigerated. To reheat quiche, bring to room temperature then bake in a 325 degree F oven for 15 minutes.

If you’re making homemade pie crust for a holiday pie, just double the recipe. I’ve included my favorite homemade pie crust recipe in the ingredient list below. It uses both butter and shortening which creates a flaky, slightly buttery crust. Don’t be intimidated to make your own crust. It’s pretty simple. That said, Store-bought pie crust can be a serious life saver. Either way you slice it, it’s a winner. (See what I did there? Sorry, I had gone too long between obviously cheesy puns.)

Ingredients:

1 homemade pie crust (you will only use half of this recipe) or store-bought pie crust, if using store bought thaw according to package directions (If I’m using store-bought crust, I like Trader Joe’s frozen pie crust.)
2 tbsp butter
1 leek thinly sliced (about 1 cup)
1 garlic clove, minced
4-6 ounces smoked salmon, chopped
5 ounces goat cheese, crumbled
4 large eggs
1 cup milk
1/2 cup cream
2 tbsp chopped fresh dill
1 tsp lemon zest
Kosher salt and freshly cracked black pepper, to taste

Instructions:

If using homemade dough, prepare and roll out into a 12-inch circle. If using store-bought dough, thaw first according to package directions and unroll (dough should be about 11 ounces).
Place it into a 10-by-1 1/2-inch round tart pan, pressing dough into corners. Line pastry with parchment paper that has been sprayed with non-stick cooking spray, pressing into the corners and edges. Fill at least two-thirds with baking weights (you can use dried beans, rice, or ceramic or metal pie weights).
Preheat oven to 425 degrees F. Bake for 10 minutes, remove from oven and let cool a few minutes. Carefully remove 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 5 minutes or until just golden. Place on a wire rack to cool while making filling. Reduce oven temperature to 350 degrees F.
Heat butter in a small skillet over medium heat. Add the leek, a pinch of salt, and cook until translucent (3-5 minutes). Add garlic and cook one additional minute. Remove from heat and reserve. In a medium bowl, whisk together eggs, milk, cream, dill, lemon zest, and black pepper.
Line the bottom of the quiche crust with cooked leeks and garlic. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg mixture over it. (Note: You may have a small amount of egg mixture remaining depending on the size of your tart pan. either discard or reserve for a later use.) Hint, make mini frittatas.
Bake until quiche is just set in the center, about 30 to 35 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving.

Servings: 6

Note: Reheat by covering quiche with aluminum foil and bake at 325 degrees F for about 15 minutes.

Recipe adapted from Simply Recipes.