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West Coast Smoked Salmon and Cream Cheese Quiche

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Description Edit

purchased from the Colvin Estate in Little Rock, Arkansas in 1989. Notation on card indicates this is a family favorite and made at last twice a month. Dated 1954.

Ingredients Edit

Parmesan Crust:

Directions Edit

  1. Heat oven to 425.
  2. To make crust, combine flour and salt in a food processor or mixing bowl.
  3. Add butter and process or combine with a fork until small particles are formed.
  4. Add grated Parmesan cheese and process briefly to combine.
  5. If using a food processor, transfer the contents to a mixing bowl.
  6. Add cold water and mix to make a ball of dough.
  7. Sprinkle about 3 tablespoons flour on a board and roll the dough into a 12-inch circle.
  8. Transfer dough to 10-inch tart pan or quiche pan.
  9. Lay a piece of foil inside, and put dried beans inside the foil.
  10. This keeps the crust from puffing up when it bakes.
  11. Bake the crust for 8 minutes.
  12. Remove the foil and beans and bake 2 to 3 minutes longer.
  13. Remove from oven and allow to cool while making the filling.
  14. Reduce oven temperature to 350.
  15. For filling, spread crumbled smoked salmon over crust.
  16. Cut cream cheese into bits and scatter over salmon.
  17. Sprinkle with Swiss cheese and Asiago Cheese.
  18. Beat the eggs in a mixing bowl. Add the cream, salt, pepper and dill. Pour into crust.
  19. Bake the quiche until golden brown and puffed, 40 to 45 minutes.
  20. Let stand 15 minutes before serving.

Contributed by Edit

Cat's Recipes Y-Group

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