Smoked Salmon Quiche with Cream Cheese and Dill

FOR CRUST: Position rack in center of oven and preheat to 400 degrees F. Roll out dough on wax paper to 14-inch-diameter round. Invert dough into 11-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze 30 minutes.

Line crust with foil; fill with pie weights. Place tart pan on baking sheet and bake crust until sides begin to set, about 20 minutes. Remove foil and pie weights. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely. Reduce oven temperature to 375 degrees F.

FOR FILLING: Melt butter in medium skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Using electric hand mixer, beat cream cheese, dill, mustard and garlic in large bowl until light and fluffy. Whisk cream, eggs, salt and pepper in another large bowl to blend.

Place crust in tart pan on heavy large baking sheet. Arrange sauteed onions over bottom of crust. Top with salmon. Spoon dollops of cream cheese mixture atop salmon. Slowly pour custard over fillings. Top with Havarti or Fontina cheese. Bake quiche, on baking sheet, until golden brown and puffed, about 35 minutes. Cool on rack 30 minutes.

Transfer quiche to platter. Cut into wedges and serve warm.