Salmon Quiche with Potato and Dill

I know, quiche is so a dish of the past. Supposedly.  But, like all good things, still with us, which is, or should be, the definition of a classic.  This was my first time throwing a potato into the mix, along with the smoked salmon, a generous amount of dill and diced green onions.  The Jarlsberg cheese was a nice touch, if I do say so.  Quiche is a meal I usually have on hand, so to speak.  Things in the pantry, garden or fridge that will fit together in the perfect frame of a pastry crust. 

A lovely, simple meal.  The components all layered in, and the whole becoming  more than the sum of its parts.  I am much more likely to assemble a little pie like this than to make a hamburger, for instance.  Hamburgers very rarely give me a call.  If my husband were the chef around here, things might be different.  In fact, for sure they would.  Regardless of that "real men eat quiche" business.  They do.  When it's put in front of them.  But, do you ever catch guys ordering it in a restaurant?  Oh no, it would be hamburger every time.  Or steak.  All the same, Bob seemed to enjoy this one.  Had seconds and a third slice, I believe.  It is a really excellent arrangement of textures, and flavors.

Salmon  Quiche with Potato and Dill

1 pastry crust, 8 inch
Smoked salmon, thinly sliced, then chopped roughly - about 2 oz.
1 medium new potato, peeled and quartered
1 tablespoon butter
4 green onions, white and some of the green part, sliced
2 small shallots, diced
1/3 cup dill, chopped
3 eggs
3/4 cup whole milk yogurt
1/2 cup cream
salt and freshly ground black pepper
1/3 cup Jarlsberg cheese (or Swiss)

Pre-heat oven to 400 F.  Parboil the potato, then cool enough to dice.  Melt the butter and lightly saute the shallots and green onion until just turning translucent.  Remove from heat.  Beat the eggs, yogurt and cream together in a bowl, then add the dill, salt and pepper.  Spread salmon pieces over the bottom of pastry crust.  Sprinkle the diced potatoes, onions and shallots over that.

Pour the egg mixture over all, top with cheese and bake at 400F for 10 minutes, then turn down to 350F and finish for about 20 minutes, or until top is lightly browned and filling is firmed up.  It will slice easier if you allow the pie to rest for a minute or two after taking it out of the oven.  Enjoy!

Linking up with Chaya's My Meatless Mondays, so check for all the great dishes there.