Author Notes
There is a first for everything. I have never made quiche before and this was my first. There were many quiches to come but for brunches or a even a light dinner I always go back to my beloved first quiche.
Smoked salmon, leeks and goat cheese come together in a beautiful harmony that gives a slight reminder of lox, eggs and onions (which was a favorite brunch item of mine at NYC's Blue Water Grill where they would put a mound of cream cheese in the middle, yum.) The ingredients sit in a light egg custard in a most decadent cream cheese crust.
Seconds anyone? —bethmichelle
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Ingredients
- Cream Cheese Crust
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1 cup
flour
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1 cup
whole wheat flour
-
8 ounces
cream cheese
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1 cup
butter (room temperature)
- Quiche Filling
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8 ounces
smoked salmon, cut into pieces
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1
medium leek, chopped
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6 ounces
goat chees, crumbled
-
3
large eggs
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2
egg yolks
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1 1/2 cups
half and half
-
1/2 teaspoon
salt
-
1 teaspoon
pepper
Directions
- Cream Cheese Crust
-
Preheat oven to 375 F.
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In a mixing bowl fitted with a paddle attachment, combine all ingredients for pie crust and mix on medium-low speed until it forms a dough.
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Form dough into a ball and wrap in plastic wrap and refrigerate for at least 30 minutes.
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Remove dough from fridge and roll out into a 9 inch quiche pan.
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Prick bottom dough all over with a fork
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Bake pie crust for 10 minutes.
- Quiche Filling
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Scatter the salmon, leeks and goat cheese over the bottom of the partially baked crust.
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In a mixing bowl, beat the eggs, yolks, and half and half. Add salt, pepper and combine.
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Pour the egg mixture over the salmon, leek and cheese mixture in the pie shell.
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Bake until the top is golden, and set in the middle, about 40 minutes.
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