Puff Pastry Smoked Salmon And Goat Cheese Quiche

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This quick and simple quiche comes together fast thanks to a puff pastry crust filled with custard-ey eggs, smoked salmon, and crème fraîche or goat cheese.

This quiche is simple and far from complicated, and as suggested, it’s easy to make because I almost always have the main ingredients on hand: puff pastry from the freezer, eggs (always in the fridge), cream, half and half or whole milk, a bit of cheese, and smoked salmon.

Ingredients

• 1 sheet frozen puff pastry thawed
• 4 eggs
• 1 cup whipping cream half and half, or whole milk
• ½ teaspoon kosher salt
• A few shakes of Tabasco hot sauce
• 4 ounces smoked salmon chopped in large pieces
• ¼ cup crème fraiche or goat cheese crumbles
• 2 tablespoons fresh dill
• 2 tablespoons chopped green onion

Instructions

1. Preheat the oven to 375° F. Lightly flour a work surface and roll out the puff pastry. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or baking pan. Trim any excess so it's flush with the top of the sides. Pierce the bottom of the pastry with a fork then prepare the pan for blind baking by placing a sheet of aluminum foil over the puff pastry and gently mold into the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.
2. Meanwhile, in a bowl or 4 cup measuring cup, whisk the eggs, cream, kosher salt and Tabasco. Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème fraiche or goat cheese, green onion and fresh dill. Bake for 30-35 minutes or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.

Recipe Adapted : Puff Pastry Smoked Salmon And Goat Cheese Quiche @ foodiecrush