A few years ago, I was obsessed with quiches–for lunch, for dinner, as a side dish–so I baked them often with lots of variation. For some reason my interest in them waned but the other day I found myself with some leftover smoked salmon and cream cheese and the idea to make this particular quiche was born. The flavors are subtle, but the textures are just right: creamy and decadent, it makes as good an addition to a barbecue as it does a light lunch when paired with a salad. Be sure to choose a salmon you like–some are a lot saltier or smokier than others!
For the crust: Mix 2 ⅔ cup flour with 1 teaspoon salt in a bowl. Pour ⅔ cup oil into a measuring cup. Add 6 tablespoons milk. Do not stir. Pour liquids into the flour and salt mixture and mix briefly until dough comes together. Do not refrigerate. On a lightly floured surface, roll out dough to a ⅛-inch-thick circle. Transfer to a tart pan. Trim crust if needed and/or form a crust by folding and pinching.
Preheat oven to 375°F. Heat enough oil to coat the bottom of a small skillet. Add shallots and cook until translucent, about 5 minutes. Remove from heat.
Whisk eggs in a medium bowl. Whisk in cream cheese. Whisk in milk, dill, lemon zest, lemon juice, salt, black pepper and nutmeg. Whisk in the shallots and capers.
Line the bottom of the quiche crust with half of the smoked salmon. Pour half of the egg mixture over the salmon. Layer remaining salmon, and pour remaining egg mixture over it.
Place the pan on a foil-lined rimmed baking sheet. Transfer to oven. Bake at 375°F for 15 minutes. Then lower the heat to 350°F and bake until just set in the center, about 40 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving.