Mílo Recipe

Make the Dough

In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll out the Dough

After chilling, roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and press it into the bottom and up the sides. Trim any excess dough.

Pre-bake the Crust

Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove parchment and weights, and bake for another 5-10 minutes until lightly golden.

Prepare the Filling

In a mixing bowl, whisk together eggs, heavy cream, milk, salt, and black pepper until smooth.

Add Salmon and Dill

Fold the chopped smoked salmon and fresh dill into the egg mixture. Stir in the grated cheese.

Fill the Crust

Pour the filling into the pre-baked crust, ensuring even distribution of salmon and cheese.

Bake the Quiche

Bake the quiche in the preheated oven at 375°F (190°C) for 25-30 minutes or until the filling is set and the top is lightly golden.

Cool and Serve

Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving.

Brew the Espresso

In an espresso machine, combine the espresso coffee grounds with the water and brew according to the machine's instructions.

Serve

Pour the brewed espresso into a small cup and serve alongside the smoked salmon quiche.