Smoked Salmon & Goat Cheese Quiche
Submitted by Mshapiro
Rich smoked salmon quiche with goat cheese, cream cheese, and Parmesan in a flaky pie crust, finished with fresh basil. A triple-cheese brunch centrepiece for 6.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThree cheeses and smoked salmon walk into a pie crust, and brunch will never be the same. This quiche layers silky smoked salmon and green onions over a Parmesan-dusted crust, then gets drenched in a custard made from eggs beaten with cream cheese, goat cheese, and evaporated milk.
The cream cheese makes the filling impossibly smooth. The goat cheese adds a tangy edge. The Parmesan brings salty depth on both the bottom and the top.
Fresh basil scattered over the surface fills the kitchen with the most incredible aroma as it bakes to a golden, set custard.
Kitchen Tips
- Par-bake the crust for 5 minutes before adding the filling. It keeps the bottom from going soggy under all that custard.
- Beat the eggs, cream cheese, and goat cheese until completely smooth before adding the milk. Lumps of cheese in the custard won’t melt evenly.
- Let the quiche cool for a full 15 minutes before slicing. The custard firms up as it rests and you’ll get cleaner, prettier slices.
Ingredients
Directions
Line a 10 inch pie plate with the pie pastry, trimming and fluting the edge.
Bake at 350℉ (180℃). for 5 minutes or until partially baked.
Sprinkle with half the Parmesan cheese.
Layer with the salmon and green onions.
Beat the eggs, cream cheese and goat cheese in a mixer bowl until smooth.
Add the evaporated milk and pepper, beating well.
Pour over the layers.
Sprinkle with the remaining Parmesan cheese and the basil.
Bake at 350℉ (180℃). for 1 hour or until a knife inserted in the center comes out clean.
Cool for 15 minutes before serving.
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