Ingredients
- 8 eggs
- 3 green onions (chopped)
- 1/2 recipe basic pie crust dough see recipe
- 350 ml evaporated milk
- 120 gr parmesan cheese (grated)
- 230 ml cream cheese softened
- 95 gr smoked salmon
- 30 gr goat cheese
- 4 gr basil (chopped fresh)
- 1 gr pepper (freshly ground)
Line a 25 cm pie plate with the pie pastry, trimming and fluting the edge. Bake at 180ºC or 5 minutes or until partially baked.
Sprinkle with half the Parmesan cheese. Layer with the salmon and green onions.
Beat the eggs, cream cheese and goat cheese in a mixer bowl until smooth. Add the evaporated milk and pepper, beating well.
Pour over the layers. Sprinkle with the remaining Parmesan cheese and the basil.
Bake at 180ºC or 1 hour or until a knife inserted in the center comes out clean. Cool for 15 minutes before serving.
Authors Note: Our chef, Brant, and I love this sinfully rich quiche. We often make it as a lunch special, but it is also great when prepared as mini-quiches for hors d'oeuvre.
