for the crust:
1 cup flour
1/3 cup cold butter, cut into 1 inch chunks
1/4 cup shredded asagio
2-4 tablespoons ice water
1/2 teaspoon Old Bay
8 oz smoked salmon, flaked (not lox)
1 1/2 cups evaporated milk
1 bunch green onions, chopped
3/4 cup shredded asagio
2 tablespoons capote capers
2 teaspoons tarragon white wine vinegar
freshly ground black pepper
Preheat oven to 425. Place the pepper, butter, flour and cheese into a food processor. Add water one tablespoon at a time and pulse just until mixture sticks together. Form the dough into a ball. Roll out into a crust and place in a pie plate or quiche pan or tart pan. Prick with a fork. Bake for 10 minutes or until just browned. Turn oven down to 325. Meanwhile, whisk together the milk and eggs. Stir in remaining ingredients. Pour into the prepared shell. Bake 45-50 minutes or until fully cooked.
I honestly am not sure the last time, if ever, I made quiche. I had always thought of it as using rather a lot of eggs, but I guess not. Four eggs makes for a slightly firmer quiche than some but I think it works better with the salmon than a more custardy texture would. Once again, I used evaporated milk for a rich flavor without the fat of the more commonly called for half and half or heavy cream.
I really loved the crust I made. It wasn’t too spicy but had a great kick from the Old Bay and cheese. It was a really easy dough to roll out too. I echoed the crust in the filling by using the same cheese in it but I kept the flavors simple to accentuate the smoked salmon.
This looks amazing! I love the addition of the Old Bay in the pie crust (though I am also a little partial to Old Bay in pretty much everything I make!) I can think of several things I would use that crust alone for!
I am in love with the crust.
I absolutely love quiche, but I've been getting so bored of the Lorraine variety. This is the perfect switch-me-up!
Mmm, this is heaven for smoked salmon lovers like myself. Great recipe!
I too love quiche but rarely make it. Smoked salmon quiche is delicious, thank you for reminding me and giving me the inspiration to make it.