8 ounces smoked salmon, or more to taste, broken into small pieces
5 ounces cream cheese
1 teaspoon dill (Optional)
8 eggs, or more to taste
¾ cup milk
salt and ground black pepper to taste
1 (8 ounce) package shredded mozzarella cheese
Method
Begin by heating your oven to 350°F (175°C). Carefully press a pie crust into a pie dish.
Place the crust in the oven and bake for about 10 to 12 minutes, or until it turns a light golden brown.
Once the crust is ready, evenly distribute the smoked salmon over the base. Use your fingers to spread cream cheese on top of the salmon, ensuring good coverage. Add a sprinkle of fresh dill over the cream cheese.
In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour this mixture over the cream cheese layer, stopping just short of the crust. Finish by adding a generous sprinkle of mozzarella cheese on top.
Return the quiche to the oven and bake for 40 to 50 minutes, or until the filling is set and the center has puffed up. Allow the quiche to cool for about 5 minutes before slicing and serving.
