Smoked Salmon & Goat Cheese Quiche - Ferrari-Carano

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Smoked Salmon & Goat Cheese Quiche

Main Courses

Serves 8

The classic food pairing of smoked salmon and cream cheese with a touch of goat cheese is a perfect match with FC’s Pinot Grigio for brunch or lunch.

The Crust

01

Heat oven to 425 degrees. Combine flour, salt in food processor, add butter and process until small particles form, add cheese, slowing add cold water until ball forms. Roll out dough to fit in a 10 inch tart or pie pan. Lay foil in inside, shiny side up, and add small pie weights or beans to keep crust from puffing up when baking. Bake crust for 8 minutes. Remove and allow to cool. Reduce oven temperature to 350 degrees.

The Filling

01

Spread the smoked salmon over the crust add the green onions then layer the cream cheese in pieces over the top of the green onions (you can do a couple layers). Beat the eggs with the milk, cream, salt and pepper. Pour egg mixture over salmon, green onion and cream cheese.

Assembly/Serving

01

Bake for 40 – 50 minutes, or until quiche is golden brown. When you take the warm quiche out of the oven, sprinkle the top with the goat cheese and fresh dill. Let cool for about 15 minutes before serving

Ingredients

The Crust

  • 2 cups flour
  • 3/4 tsp. salt
  • 1 stick (1/2 cup) butter, unsalted, cold and cut into pieces
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/3 cup cold ice water

The Filling

  • 6 ounces smoked salmon or lox, cut into pieces
  • 1/4 cup green onions, chopped
  • 4 ounces cream cheese
  • 3 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 2 tbsp. fresh dill, finely chopped
  • 2 ounces goat cheese, cut into small pieces

Assembly/Serving

  • The Crust
  • The Filling