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Ingredients
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Crust
Filling
Espresso
Method
Crust Preparation
- 1
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.
- 2
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 3
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.
- 4
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.
Filling Preparation
- 5
Prepare the Filling
In a mixing bowl, whisk together eggs, heavy cream, milk, salt, and black pepper until smooth.
- 6
Add Salmon and Dill
Fold the chopped smoked salmon and fresh dill into the egg mixture. Stir in the grated cheese.
- 7
Fill the Crust
Pour the filling into the pre-baked crust, ensuring even distribution of salmon and cheese.
Baking
- 8
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.
- 9
Cool and Serve
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving.
Espresso Preparation
- 10
Brew the Espresso
In an espresso machine, combine the espresso coffee grounds with the water and brew according to the machine's instructions.
- 11
Serve
Pour the brewed espresso into a small cup and serve alongside the smoked salmon quiche.
