smoked salmon quiche...
Thank you for those who sent me a personal email, asking what's happening here at the moment. I know, it's been a while since I last posted a recipe on my blog. Recently, I was trying so hard to keep up with my usual pace of life, working full-time, and still trying to teach part-time in order to keep my mission on track. Things got complicated and I got stressed and overwhelmed. That was why I decided to slow down my mind and actions a little bit.
Within a month from now, my kitchen will be tear down and the construction will begin. It seems like it takes forever since my husband and I planned this project. Oh well, we need to make sure we get our dream kitchen right.
My blogging isn't very regular lately, and for that I apologize! Here's the quiche I made last weekend and wanted to share with you all today.
(adapted from here)
for the Parmesan crust
- 2 cups all purpose flour
- 3/4 tsp. salt
- 1/2 cup cold butter, cut into small cubes
- 1/2 cup grated Parmesan cheese
- 1/3 cup cold water
for the filling
- 6 oz. smoked salmon
- 4 oz. cream cheese
- 4 oz. goat cheese
- 1 cup shredded Swiss cheese
- 10 oz. asparagus, cut and blanched
- 3 eggs
- 1 1/2 cups half & half
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tsp. dried dill weed
1. To make crust; combine flour, salt, cheese and butter in a food processor. Process until small particles are formed. Add water and process until a ball is formed. Roll the dough into 12" circle, then transfer to a 10" quiche pan. Chill for 15 minutes, then bake at 425F for 10 minutes.
2. To make filling; mix eggs, half & half, salt, pepper and dill together in a mixing bowl. Spread salmon, cream cheese, goat cheese and asparagus over crust. Sprinkle with Swiss cheese, then pour the egg mixture over.
3. Reduce oven temperature to 350F, bake the quiche for an 50-60 minutes.