LOX and CREME CHEESE QUICHE
Servings: 5 people
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon ground paprika
- ½ cup butter, cut into small cubes (8 tablespoons)
- 1 egg yolk
- 1 - 3 tablespoons ice water
Filling:
- 6 eggs
- 1 cup heavy cream
- 1 cup milk
- Salt and pepper
- 1 cup gravlax or smoked salmon, chopped
- 2 roma tomatoes, cored, seeded, and chopped
- ½ cup cream cheese, cut into chunks
- ¼ cup red onion, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parmesan cheese, grated
Instructions
Crust
- In a food processor combine flour, salt, mustard, and paprika. Pulse once, add butter, and pulse a few more times until the mixture resembles coarse meal.
- Add egg yolk and water and pulse one more time or until the dough just comes together.
- Transfer dough to a floured surface and knead for 1 minute.
- Cover in plastic wrap and chill in the refrigerator for 1 hour.
Filling
- Preheated oven to 375 degrees Fahrenheit.
- In a medium bowl, whisk eggs, cream, and milk. Season lightly with salt and pepper.
- Stir in gravlax, tomatoes, cream cheese, onion, and dill. Pour into the pre-baked pie shell and sprinkle with Parmesan.
- Bake until just set, about 45 minutes. Let rest a few minutes before slicing.