West Coast Smoked Salmon and Cream Cheese Quiche

6 ounces smoked salmon
4 ounces cream cheese
1 cup shredded Swiss cheese
1/2 cup grated asiago cheese
3 eggs
1-1/2 cups light cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, chopped
Parmesan Crust:
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into small bits
1/2 cup grated Parmesan cheese
1/3 cup ice water

Heat oven to 425. To make crust, combine flour and salt in a food
processor or mixing bowl. Add butter and process or combine with a fork
until small particles are formed. Add grated Parmesan cheese and process
briefly to combine. If using a food processor, transfer the contents to a
mixing bowl. Add cold water and mix to make a ball of dough. Sprinkle
about 3 tablespoons flour on a board and roll the dough into a 12-inch
circle. Transfer dough to 10-inch tart pan or quiche pan. Lay a piece of
foil inside, and put dried beans inside the foil. This keeps the crust
from puffing up when it bakes. Bake the crust for 8 minutes. Remove the
foil and beans and bake 2 to 3 minutes longer. Remove from oven and allow
to cool while making the filling. Reduce oven temperature to 350. For
filling, spread crumbled smoked salmon over crust. Cut cream cheese into
bits and scatter over salmon. Sprinkle with Swiss cheese and Asiago
cheese. Beat the eggs in a mixing bowl. Add the cream, salt, pepper and
dill. Pour into crust. Bake the quiche until golden brown and puffed, 40
to 45 minutes. Let stand 15 minutes before serving.

purchased from the Colvin Estate in Little Rock, Arkansas.
Notation on card indicates this is a family favorite and made at last
twice a month. Dated 1954.

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