Recipe courtesy of Laura Vitale
Show: Simply Laura
Total:
1 hr 25 min
(includes cooling time)
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 25 min
(includes cooling time)
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Quiche:
  • Nonstick cooking spray
  • One 9-inch homemade or store-bought pie crust 
  • 5 large or 6 medium eggs 
  • 1/4 cup heavy cream 
  • 1/4 cup whole milk 
  • 1 tablespoon chopped fresh chives 
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup grated Gruyere
  • 8 ounces smoked salmon 
  • 2 tablespoons fresh dill fronds 
Salad:
  • 4 cups baby arugula, washed and dried
  • 1 1/2 tablespoons olive oil 
  • 2 teaspoons Champagne vinegar 
  • A few fresh dill fronds 
  • Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Special equipment: a nonstick 9-inch tart pan; dry beans or uncooked rice

For the quiche: Preheat the oven to 400 degrees F. Place a nonstick 9-inch tart pan on a baking sheet.

Press the pie crust in the tart pan. Remove any extra crust around the edges, tuck the dough under slightly, and place a piece of aluminum foil on top of the crust. Pour in some dry beans or uncooked rice to weigh it down. Bake the crust for 10 minutes.

Remove the pan from the oven, lift off the foil with the dried beans, and return the pan to the oven. Bake until beginning to color, about 10 minutes more.

In a large bowl, whisk together the eggs, cream, milk and chives and a sprinkle of salt and pepper. Pour the egg mixture into the cooked pie crust and top with the Gruyere. Bake the quiche until the top is lightly golden brown and the eggs are fully set, about 15 minutes. Let cool for about 1/2 hour.

Cut the quiche into quarter pieces. Top each slice with a piece of smoked salmon and a little dill.

For the salad: Toss the arugula with the olive oil, vinegar, dill, salt and pepper in a medium bowl. Pile the salad right in the center of the tart.

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