Smoked Salmon & Goat Cheese Quiche

Serves 8

Parmesan crust:
2 cups flour
3/4 tsp. salt
1 stick (1/2 cup) butter, unsalted, cold and cut into pieces
1/2 cup Parmesan cheese, freshly grated
1/3 cup cold ice water

Filling:
6 ounces smoked salmon or lox, cut into pieces
1/4 cup green onions, chopped
4 ounces cream cheese
3 eggs
1 cup milk
1/2 cup heavy cream
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. fresh dill, finely chopped
2 ounces goat cheese, cut into small pieces

Heat oven to 425 degrees. Combine flour, salt in food processor, add butter and process until small particles form, add cheese, slowing add cold water until ball forms.  Roll out dough to fit in a 10 inch tart or pie pan. Press into pan. Lay foil on top of crust, shiny side up, and add small pie weights or beans to keep crust from puffing up when baking.  Bake crust for eight minutes. Remove and allow to cool.  Reduce oven temperature to 350 degrees.

Meanwhile, make the filling:

Spread the smoked salmon over the crust add the green onions, then layer the cream cheese in pieces over the top of the green onions. (You can do a couple layers). Beat the eggs with the milk, cream, salt and pepper.  Pour egg mixture over salmon, green onion and cream cheese.  Bake for 40 – 50 minutes, or until quiche is golden brown.  When you take the warm quiche out of the oven, sprinkle the top with the goat cheese and fresh dill.  Let cool for about 15 minutes before serving

A great brunch or lunch idea served with a green salad and a glass of Ferrari-Carano Pinot Grigio .