Salmon and Artichoke Quiche

1 sheet puff pastry

10 eggs

½ cup cream or milk

1 cup grated Gruyere or Swiss cheese

1 ½ cups cooked salmon chunks

1 ½ cups frozen artichoke coarsely chopped

½  cup grated parmesan cheese

½ teaspoon fresh dill finely chopped

2 green onions finely chopped

½ teaspoon salt

¼ freshly ground pepper

Preheat oven to 400 degree.  Unfold puff pastry sheet on a floured surface.  Eliminate folds in dough by rolling with a rolling pin.  Grease a deep 9 inch round quiche dish. Place dough into dish, letting the corners fall over.  Fill quiche by first sprinkling an even amount of gruyere cheese into the dish.  Next layer the salmon, artichokes and green onion into the dish. In a bowl, beat eggs, milk salt and pep[per and dill until well combined.  Pour the egg mixture into the dish and sprinkle with parmesan cheese.  Fold corners of pastry over the quiche and bake until center is set and quiche is puffed and brown, about 35-40 minutes.

If you prefer a more formal quiche, trim the edges of the crust and pinch into a fluted pattern.