📖 Instructions

1. Preheat your oven to 350°F (175°C). This step is crucial for even baking. Make sure your oven rack is in the center position.
2. Grab your 9-inch pie plate. Lightly grease it with butter or cooking spray. This prevents sticking and makes cleanup a breeze!
3. In a medium mixing bowl, beat together 8 ounces (225g) of softened cream cheese, 2 large eggs, and 1/4 cup of milk using a whisk until completely smooth and creamy. This is where the magic happens!
4. Gently stir in 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Don't overmix; a few gentle stirs will suffice. Seasoning is key to any good dish; remember to taste as you go!
5. Add 1/2 cup of shredded cheddar cheese. You can use any cheese you prefer, really. I like cheddar because of its sharpness, which cuts through the richness of the cream cheese.
6. Finely chop 4 ounces (115g) of pre-cooked smoked salmon. You want small, bite-sized pieces. This ensures even distribution and makes the quiche look pretty.
7. Carefully fold in the chopped salmon into the cream cheese mixture. Remember, gentle folds here to keep the quiche nice and airy. Overmixing makes it dense and rubbery – ugh.
8. Pour the mixture into the prepared pie plate. Spread it evenly to ensure everything cooks properly and you get a nice, even layer.
9. Bake for 35-40 minutes, or until the center is just set and no longer jiggles. Use a toothpick or knife to check for doneness. The top should be lightly golden brown.
10. Let it cool for at least 10 minutes before slicing and serving. Patience, young padawan! This allows the quiche to firm up and makes it easier to cut into neat slices.
11. Garnish with fresh dill (optional). A little extra freshness never hurt anyone, right? Plus it looks fancy.