Smoked Salmon and Dill Quiche
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche. The recipe is based on one in The Silver Palate Cookbook by Julee Rosso and Sheila Lukins (Workman, 1982) and appeared in our January/February 2005 issue.
For the Crust
- 3 cups flour
- 1 tsp. salt
- ¼ tsp. sugar
- 11 tbsp. cold butter, cut into small pieces
- 6 tbsp. cold vegetable shortening, cut into small pieces
For the Filling
- 6 eggs
- 3 cups heavy cream
- pinches freshly grated nutmeg
- Salt and freshly ground black pepper
- 8 oz. smoked salmon, cut into small pieces
- ¼ cups coarsely chopped fresh dill
- For the crust: Sift flour, salt, and sugar together into a large bowl. Using a pastry blender or 2 table knives, work butter and shortening into flour mixture until it resembles coarse meal. Sprinkle in 1⁄2 cup ice water, stirring with a fork until dough forms. Transfer to a floured surface and quickly knead several times until dough is smooth. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 2 hours.
- Roll dough out on a floured surface into a 16″× 21″ rectangle, ease into a 13″× 18″ half-sheet pan, and trim off excess. Refrigerate for 30 minutes. Preheat oven to 400°. Prick dough all over with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake until edge of crust begins to color and pull away from sides of pan, about 25 minutes. Remove weights and paper. Bake crust until lightly browned all over, about 5 minutes more. Remove from oven. Reduce over temperature to 375°.
- For the filling: Beat eggs, heavy cream, nutmeg, and salt and pepper to taste together in a medium bowl.
- Scatter salmon and dill evenly over crust, then pour in filling. Bake quiche until filling is set, about 20 minutes.