Salmon Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch quiche dish or pie plate. Prick the bottom with a fork several times. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes until just starting to turn golden.
2. Sauté the leeks
   While the crust is baking, melt butter in a skillet over medium heat. Add the sliced leeks and cook until soft and translucent, about 5-7 minutes, stirring occasionally. Remove from heat and let cool slightly.
3. Prepare the filling
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in the dill, chives, salt, pepper, and nutmeg. Mix in the Gruyère cheese and half of the Parmesan cheese.
4. Assemble the quiche
   Spread the sautéed leeks evenly over the bottom of the par-baked crust. Distribute the chopped smoked salmon evenly over the leeks. Pour the egg mixture carefully over the salmon and leeks. Sprinkle the remaining Parmesan cheese on top.
5. Bake the quiche
   Reduce oven temperature to 350°F (175°C). Bake the quiche for 40-45 minutes until the center is just set and the top is golden brown. The quiche should be slightly jiggly in the center but not liquid.
6. Cool and serve
   Allow the quiche to cool for at least 15 minutes before slicing. This allows the custard to set properly. Serve warm or at room temperature with a fresh green salad on the side.