Smoked Salmon & Goat Cheese Quiche
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.
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.
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.
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