A delightful twist on the classic quiche, featuring smoked salmon and a blend of cheeses for a rich and satisfying dish.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Place the pre-made pie crust in a pie dish and bake for 10 minutes.
Blind baking the crust prevents it from becoming soggy.
Reduce the oven temperature to 350°F (175°C).
Lowering the temperature ensures the filling cooks evenly.
In a large mixing bowl, whisk together the eggs, milk, nutmeg, salt, and pepper until well combined.
Whisking thoroughly incorporates air, making the filling light.
In another bowl, mix the gruyere cheese, parmesan cheese, shallots, and flour.
Coating the cheese with flour helps it distribute evenly in the filling.
Spread the cheese mixture and smoked salmon evenly over the bottom of the pre-baked crust.
Distribute the ingredients evenly for consistent flavor in every bite.
Pour the egg mixture over the layered filling in the crust.
Pour slowly to avoid disturbing the layers.
Bake the tart on the middle oven rack for 40-50 minutes, or until the center is set but slightly jiggly.
Check doneness by inserting a knife near the center; it should come out clean.
Allow the tart to cool on a baking rack before serving.
Cooling helps the filling set, making it easier to slice.
Slice and serve the tart warm or at room temperature. Enjoy!
Pair with a fresh salad for a complete meal.
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