West Coast Smoked Salmon and Cream Cheese Quiche

Description
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
Parmesan Crust:
 * 6 ounces smoked salmon
 * 4 ounces cream cheese
 * 1 cup shredded Swiss cheese
 * 1/2 cup grated asiago Cheese
 * 3 eggs
 * 1-1/2 cups light cream
 * 1/2 teaspoon kosher salt
 * 1/4 teaspoon freshly ground black pepper
 * 2 tablespoons fresh dill, chopped
 * 2 cups all-purpose flour
 * 3/4 teaspoon kosher salt
 * 1/2 cup cold unsalted butter, cut into small bits
 * 1/2 cup grated Parmesan cheese
 * 1/3 cup ice water

Directions

 * 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
Cat's Recipes Y-Group