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Smoked Salmon and Dill Quiche

Stick with free-range eggs for flavour and nutrition and work in diced red onion or capers for an added boost.

6 sheets phyllo pastry
1/3 cup (75 mL) butter, melted, or vegetable oil
3 large eggs
1 cup (250 mL) half-and-half cream
1 cup (250mL) 2% milk
3 Tbsp (45 mL) fresh dill, finely chopped
1 Tbsp (15 mL) fresh mint, chopped
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper
5 ounces (150 g) smoked salmon, chopped
4 ounces (120 g) goat or feta cheese (optional)

Preheat oven to 350 F (180 C). Layer phyllo sheets by brushing each sheet with butter or oil and placing on top of each other. Place layered sheets into a 9-in (23-cm) pie plate (or cut into 6 pieces and line 3 1/2-in (10-cm) tart shells), without trimming edges. Place pie plate or tart shells on a baking tray.

For filling, whisk eggs, cream, milk, dill, mint, mustard, salt, and pepper. Arrange chopped smoked salmon in bottom of pie shell and pour filling over. If using goat or feta cheese, crumble over quiche. Bake large quiche for 35 to 45 minutes or small quiche for 20 to 25 minutes, until edges of quiche just begin to soufflé. Let cool for 10 minutes before slicing.

Serves 6 to 8.