Nancy'S Fresh Salmon Quiche Pie

• CRUST
• 1 cup flour
• 1/2 cup cold butter (1 stick)
• 4 ounces cream cheese
• FILLING
• 3 tablespoons breadcrumbs
• 1 1/2 cups grated swiss cheese
• 1/3 cup grated parmesan cheese
• 1 1/2 - 2 cups cooked fresh salmon, flaked
• 3 eggs
• 1 1/2 cups half-and-half
• 1/4 teaspoon salt
• fresh ground black pepper, to taste
• 2 tablespoons finely chopped fresh dill
• dill sprigs, for decoration

1. FOR CRUST: Combine flour, butter and cream cheese in a food processor or place flour in a bowl and cut in butter and cream cheese by hand, being careful to not over-work it, working quickly so as not to melt butter with warmth of hands. Form dough into a ball. Chill dough for at least 30 minutes (can also be made a day ahead).
2. Roll out onto a floured surface to fit a 9" quiche or pie pan.
3. Fit pie crust in pan and refrigerate until ready to use. (Can be refrigerated a day ahead, making sure to cover with plastic wrap).
4. FOR FILLING: Preheat oven 375 degrees Fahrenheit.
5. Sprinkle breadcrumbs over bottom of unbaked crust.
6. In a medium bowl, mix Parmesan and Swiss cheese. Distribute the cheeses evenly over breadcrumbs.
7. Arrange salmon over cheeses.
8. In a bowl, mix eggs, half-and-half, salt and pepper until blended and pour over contents in pie shell.
9. Sprinkle chopped dill over top.
10. Bake in middle of oven until quiche is set and golden brown, about 35 - 40 minutes. Allow to cool slightly, decorate with dill sprigs and serve.

flour, cold butter, cream cheese, filling, breadcrumbs, swiss cheese, parmesan cheese, salmon, eggs, salt, fresh ground black pepper, fresh dill, dill sprigs

Taken from www.food.com/recipe/nancys-fresh-salmon-quiche-pie-514187 (may not work)