Smoked Salmon, Goat Cheese, and Artichoke Quiche
- 9 oz. (2 cups) all-purpose flour
- 2 tsp. granulated sugar
- 1 tsp. kosher salt
- 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 4-6 T bs. ice water
- 1 oz. (2 Tbs.) unsalted butter
- 1/2 medium red onion, thinly sliced crosswise (1 cup)
- 24 frozen artichoke heart quarters, thawed
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 T bs. roughly chopped fresh dill
- Kosher salt and freshly ground black pepper
- Pinch nutmeg
- 6 oz. hot-smoked salmon, skin removed and roughly broken into 1/2-inch pieces (1 cup)
- 4 oz. fresh goat cheese, crumbled (3/4 cup)
- Produce
- Artichoke heart quarters, frozen (24)
- Red onion, medium (1/2)
- Seafood
- Smoked salmon, hot (6 oz.)
- Cooking & Baking
- All-purpose flour (9 oz.)
- Granulated sugar (2 tsp.)
- Kosher salt (1 tsp.)
- Kosher salt and freshly ground black pepper (1)
- Nutmeg (1 Pinch)
- Drinks
- Bs. ice water (4 T)
- Dairy
- Butter, unsalted (9 oz.)
- Goat cheese, fresh (4 oz.)
- Heavy cream (1 cup)
- Whole milk (1/2 cup)
- Refrigerated
- Eggs, large (4)
- Other
- 1 T bs. roughly chopped fresh dill
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published March 5, 2009 (3 years ago).
8 people saved this recipe.
