Your basic crowd pleaser when it comes to Sunday brunch - made especially easy if you choose the store-bought gluten-free crust. Also very easy to go grain free with this recipe and forego the crust altogether and call it a frittata!
Serves 6 to 8
Preheat oven to 350°.
If making the crust from scratch, I tend to just put the first three ingredients into a food processor fitted with the S-blade, then pulse until it just begins to come together and then gradually add the ice-water about a tablespoon at a time until the crust comes together into a ball. Then you can roll or press the ball into a nice pie dish - coated with a little extra butter or cooking oil spray may help as well.
Line pastry with parchment paper, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or ceramic or metal pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminium foil or parchment paper and weights.
Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) and return to oven. Bake for an additional 10 minutes or until just lightly golden. Place on a wire rack to cool while making filling.
Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat. Whisk eggs in a medium bowl, whisk in milk, cream, dill, lemon zest, and black pepper.
Line the bottom of the quiche crust with cooked shallots. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg/milk/cream mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg/milk/cream mixture over it. Transfer to oven. Bake at 350°F until just set in the center, about 30 to 35 minutes.
Remove from oven and cool on a wire rack for 15 minutes before serving.
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