Smoked Salmon, Dill, and Goat Cheese Quiche
Smoked Salmon, Dill, and Goat Cheese Quiche
*gluten, onion and garlic allergy (Ms. Parlett + guest (GF) and Ms. Spiegel (all 3))
*Crust (see gluten free option below):
1 1/4 cups all purpose flour
1/2 teaspoon salt
10 tablespoons (1 1/4 stick, 5 ounces) butter
2 to 2 1/2 tablespoons of water
One 9-inch x 2-inch high tart pan with removable bottom (or can use a 10-inch pie pan)
Filling:
1 tablespoon extra virgin olive oil
* 4 medium shallots, thinly sliced (about 1/2 cup)
6 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
6 large eggs
2 cup milk
1 cup cream
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
2 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
METHOD
1 Make the dough: Whisk together the flour and salt in a medium bowl. Cut the butter into cubes and add to the flour. Use your clean hands to work the butter into the flour until you have a mixture that a coarse meal with pieces of butter no bigger than the size of a pea.
Add the water a tablespoon at a time, working it into the dough with your hands until the dough can be formed into a ball.
Flatten the ball into a disk. Wrap with plastic wrap and chill for 1 to 2 hours.
2 Roll out the dough: When ready to roll out, remove the disk from the refrigerator and let sit for 10 minutes to come closer to room temperature.
Roll out on a lightly floured clean, flat surface to 1/8-inch thickness to an inch or two wider than your pie or tart pan. Drape over the tart or pie pan and press the dough into the sides of the pan.
Use a rolling pin over the top to remove the excess dough and level the dough with the top of the pan. Place in freezer for 30 minutes to an hour.
If you want, at this point you can "blind bake" the frozen crust. Blind baking it will help you have a well browned crust on the bottom. I often skip this step because it takes extra time and I don't mind having the bottom crust not browned.
But, if that is what you want, then line the inside of the frozen crust with aluminum foil and fill to the top with "pie weights", which can be beans, sugar, or rice. The weights are to keep the sides of the pie crust from sliding down when baking.
Bake for 45 minutes at 350°F, then remove the weights and foil, and let cool a bit before adding the filling. (See our detailed instructions on blind baking.)
3 Prepare the filling: Preheat oven to 375°F. Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat.
Whisk eggs in a medium bowl. Whisk in goat cheese. Whisk in milk, cream, dill, lemon zest, salt, and black pepper. Whisk in the shallots.
4 Layer the salmon and filling into the quiche crust: Line the bottom of the quiche crust with half of the smoked salmon. Pour half of the egg/cheese/milk/cream mixture over the salmon in the quiche shell.
Layer down the remaining salmon, and pour the remaining egg/milk/cream mixture over it.
5 Bake: Place the quiche pan on a foil-lined rimmed baking sheet. Transfer to oven. Bake at 375°F for 15 minutes.
Then lower the heat to 350°F and bake until just set in the center, about 30 to 40 minutes.
Remove from oven and cool on a wire rack for 15 minutes before serving.
Serves 8
Gluten Free Pie Crust
1 1/2 cups (210 g) all purpose gluten free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
1/2 cup (120 g) sour cream (full fat, preferably), chilled
Ice water by the teaspoonful, as necessary
Make the pie crust dough. In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly. Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
Smooth out the chilled dough. Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick. Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
Shape the dough in the pie plate. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate. Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
Parbake the crust. Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.
Yield: 1 10-inch pie crust