see recipe 1 1/2 cups grated Parmesan cheese 1/3 pound smoked salmon 3 green onions :
chopped 8 eggs 8 ounces cream cheese -- softened 2 ounces goat cheese 1 1/2 cups evaporated milk 1/2 teaspoon freshly ground pepper 2 tablespoons chopped fresh basil Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Bake at 350 degrees for 5 minutes or until partially baked. Sprinkle with half the Parmesan cheese. Layer with the salmon and green onions. Beat the eggs, cream cheese and goat cheese in a mixer bowl until smooth. Add the evaporated milk and pepper, beating well. Pour over the layers. Sprinkle with the remaining Parmesan cheese and the basil. Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean. Cool for 15 minutes before serving. Authors Note: Our chef, Brant, and I love this sinfully rich quiche. We often make it as a lunch special, but it is also great when prepared as mini-quiches for hors d'oeuvre.