MM's Smoked Salmon Quiche

This one is for YOU, Barbara Clark. If you want a testimony about it - ask the Grants!!!
(serves 6)

1 frozen deep dish pie crust
Kerrygold butter, softened
4 eggs, WELL beaten,
1&1/2 cups half and half
1 small package of wild caught smoked salmon
Sliced Havarti cheese
1 t. dill
2-3 green onions, chopped
Baby spinach, stems removed, and hand torn
Lemon thyme leaves or regular thyme
1/2-1 t. lemon pepper
Dill frond for garnish

Preheat oven to 375. Thaw the pie crust. Rub softened butter all round crust bottom, sides, and top rim. Bake til very lightly browned. Remove from oven, and gently push down if it has puffed up. Let cool on a wire rack. Line bottom with smoked salmon slices. Cover with torn spinach leaves. Using a scissors, cut the green onion into small rounds on top of spinach. Place Havarti slices over filling to completely cover. Sprinkle liberally with dried dill. Crack the eggs in to a deep large bowl, and beat WELL with a whisk (this is critical to making the creamy custard). When the yolks and whites are totally incorporated, add the half and half, lemon pepper, and thyme leaves. Bake at 350 for 45 mins. to an hour til a toothpick inserted in the center comes out clean. Let cool on a wire rack before cutting. Garnish with a dill frond. Bon Appetit!!

"We get so worried about being pretty. Let's be pretty kind. Pretty funny. Pretty smart. Pretty strong."

Have FUN today!!

Love,

MM