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