Smoked Salmon and Dill Quiche

Preheat oven to 375°F (190°C).

Place the pie crust in the pie dish. If desired, blind bake the crust for 10 minutes to prevent a soggy bottom (optional). To blind bake, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper.

In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and lemon zest until well combined.

Sprinkle half of the Gruyere cheese evenly over the bottom of the pie crust.

Arrange the smoked salmon slices over the cheese layer.

Sprinkle the chopped fresh dill over the salmon.

Pour the egg mixture over the salmon and dill, ensuring everything is evenly distributed.

Sprinkle the remaining Gruyere cheese over the top of the quiche.

Bake for 30-35 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out clean.

Let the quiche cool for at least 10 minutes before slicing and serving.