Ingredients

CRUST

1 cup all-purpose flour

1 teaspoon dried minced onion

1/2 teaspoon poppy seed

1/4 teaspoon dried minced garlic

1/4 teaspoon salt

1/3 cup cold Land O Lakes® European Style Butter, cut into chunks

3 to 4 tablespoons buttermilk

FILLING

2 cups Land O Lakes® Half & Half

4 Land O Lakes® Eggs

1/4 teaspoon salt

1/8 teaspoon pepper

Dash of hot pepper sauce, if desired

4 ounces smoked salmon fillet, flaked into bite-sized pieces

TOPPING

1 (8-ounce) package cream cheese, softened

2 tablespoons chopped fresh dill

GARNISH

Arugula

Finely chopped tomato

Finely chopped red onion

Capers, drained

Directions 

Combine all crust ingredients except butter and buttermilk in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough buttermilk with fork until flour is just moistened.

Shape dough into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 30 minutes. 

Heat oven to 375°F. 

Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge. Crimp or flute edge. Bake 10 minutes. 

Combine all filling ingredients except salmon in bowl; beat with whisk until well mixed. Sprinkle salmon over crust. Pour egg mixture over salmon. Bake 35-40 minutes or until center is just set. Cool at least 15 minutes. 

Combine cream cheese and dill in bowl; beat at medium speed until smooth. Place into piping bag or plastic food bag with corner cut off. Pipe around edges of quiche.

Garnish with arugula, tomato, red onion or capers, as desired.