Cast Iron Smoked Salmon Quiche - Recipe by Koji Cooks

I've been making quiche since my days at Parsons in Manhattan, feeding my boyfriends starving actor friends from La Mama in the East Village, I would make 5 or 6 at a time along with a big salad. Quiche is incredably easy, fancyish and very satisfying. This is a bit more involved then my quiche back in the day! It freezes well, crab would also be a great choice - BON APPETIT!

SMOKED SALMON QUICHE

SMOKED SALMON QUICHE - (makes 1 - 10 inch quiche)

Crust

1 1/4 cups self rising flour

pinch of kosher salt

1 stick of cold unsalted butter - cubed.

4-6 tablespoons ice water

METHOD

Combine the flour, salt and butter in a processor, pulse process, adding butter and pulse until crumbly (about 5 pulses). Press together like a hockey puck, wrap in plastic and refrigerate at least 1 hour.. Lightly flour a work surface and roll out the dough to between 1/8 and 1/4 inch thickness, press into a 10 inch cast iron pan, WABI SABI style. I'm serving this one with romaine and a simple 1000nd saland = 1/4 cup mayo + 2 tablespoons ketchup + 2 teaspoons dijon + S&P and optional dill.

FILLING

4 large eggs

1/2 cup heavy cream

1/4 cup milk

4 ounces cream cheese @ room temp

1/4 cup sliced scallions

1/4 teaspoon kosher salt

20 grinds of black pepper

4 ounces smoked salmon - cut in small pieces.

1 jalapeno sliced super thin.

METHOD - preheat your oven to 375

Combine the eggs, cream, milk, cream cheese, scallions and S&P in a stand mixer or a mixing bowl, blend together until well combined. Pour the mixture into the rolled out dough, sprinkle on the salmon evenly, give it a shake, evenly top with sliced jalapeno. Bake for 30 to 40 minutes until just set and not liquidy.