Source:

Vicky Bryant

Serves/Makes:1 cake

Ingredients

• 2 cups (475 ml) soft bread crumbs
• 2 tbsp (30 ml) butter, melted
• 3 eggs, lightly beaten
• 1 lb (.5 kg). Ricotta cheese
• 1-1/2 cups (350 ml) shredded Swiss cheese
• 1/2 cup (125 ml) evaporated milk
• 4 oz (112 grm). smoked salmon, flaked
• 1 tsp (5 ml) dried dillweed
• 1/8 tsp (1 ml) salt
• 1/8 tsp (1 ml) white pepper
• sour cream, optional
• fresh dill, optional

Preparation

• Combine crumbs and butter; press into bottom of a 9" quiche dish and set aside.
• Stir ricotta and Swiss cheeses into eggs.
• Stir in milk, salmon, dillweed, salt and pepper.
• If making ahead, cover and chill up to 6 hours at this point.
• Pour filling into crust and bake in a 350 degree (175 C.) oven 35-40 minutes or until center is nearly set.
• Cool slightly, cut into wedges.
• Top with sour cream and fresh dill, if desired.
• Note:
• To reheat in microwave, cover and cook at 50% power 40 seconds or until warm.

Comments

I personally think this would be excellent with caviar on top!!!!!