1/2 recipe Basic Pie Crust Dough -- 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.