Ingredients:

  • 180g all-purpose flour
  • 115g unsalted butter, frozen and cubed
  • 45ml ice water
  • 3g fine sea salt
  • 200g smoked salmon, torn into ribbons
  • 4 large eggs
  • 240ml heavy cream
  • 240ml whole milk
  • 15g fresh dill, finely chopped
  • 1 medium shallot, minced and sautéed
  • 100g Gruyère cheese, shredded
  • 0.5g ground nutmeg
  • 2g white pepper

Instructions:

  1. Place 180g flour and 3g salt in a food processor, then add 115g frozen butter. Short pulses prevent the butter from melting.
  2. Drizzle in 45ml ice water until the dough just starts to clump. Stop when it holds together when squeezed.
  3. Wrap the disc in plastic and refrigerate for 30 minutes. This relaxes the gluten and prevents shrinking.
  4. Sauté the minced shallot until translucent and fragrant.
  5. Roll the dough to 12 inches and fit into a 9 inch tart pan. Trim the edges flush with the rim.
  6. Line with parchment and weights, then bake at 375°F for 15 minutes. Remove weights and bake 5 more minutes until the base looks dry.
  7. Combine 4 eggs, 240ml heavy cream, 240ml whole milk, 2g white pepper, and 0.5g nutmeg. Whisk until no streaks of egg remain.
  8. Spread the sautéed shallots, 100g Gruyère, 200g smoked salmon ribbons, and 15g dill across the bottom of the warm crust.
  9. Carefully pour the custard over the fillings. Bake at 325°F for 35 minutes until the edges are set but the center still jiggles slightly.
  10. Let the quiche sit for 10 minutes. This allows the custard to finish setting through carryover heat.