Smoked Salmon Quiche
 
 
Makes 1 9" round tart
Ingredients
Crust:
  • ½ cup fine-ground cornmeal
  • ¾ cup white whole-wheat flour
  • ¾ teaspoon sea salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces
  • 3-4 tablespoons ice water
  • ¼ cup millet
Filling:
  • 1 tablespoon olive oil
  • ½ cup minced shallots
  • 2 garlic cloves, minced
  • 1 cup whole or two percent milk
  • ¼ cup mascarpone cheese, room temperature
  • 3 large eggs, beaten
  • 3 tablespoons capers, drained
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon fresh or 1 teaspoon dried dill
  • ¼ teaspoon sea salt
  • freshly ground black pepper, to taste
  • 4 ounces smoked salmon, torn into small pieces
Instructions
Prepare the crust:
  1. In a medium bowl, combine the cornmeal, flour and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add ice water 1 tablespoon at a time and mix with a fork. When the ingredients start to come together, add the millet. Use your hands to lightly knead the dough in the bowl until it forms a loose ball.
  2. Press the dough evenly into the bottom and up the sides of greased 9-inch round tart pan. Transfer the crust to the freezer and let chill for at least 30 minutes and up to a day.
Prepare the filling:
  1. Heat a small fry pan over medium heat and add the olive oil. Add the shallots and sauté for 3 minutes or until translucent. Add the garlic and sauté for an additional 1 minute. Remove from heat.
  2. In a medium bowl, whisk together the milk, mascarpone cheese, eggs, capers, tarragon, dill, salt and pepper.
Bake the quiche:
  1. Preheat oven to 375 degrees.
  2. Place the prepared crust on a baking sheet and bake crust for 15 minutes.
  3. Spoon the shallot mixture in an even layer on the bottom of the prepared crust. Then arrange the salmon pieces on top of the shallots. Carefully pour the filling over the shallots and salmon and bake for 30-35 minutes, until slightly puffed and golden, and the tip of a knife inserted into the center comes out clean. Let the quiche cool for 15 minutes on a rack before removing from the pan. Serve warm or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/smoked-salmon-quiche/