Preparation

Make the crust:

• 在配备桨附件的立式搅拌机中，将面粉，糖和盐混合在低速。加入黄油并混合，直到最大的片段是豌豆的大小。搅拌机仍处于低位状态，加入冰水1 TBS。一次直到面团开始聚在一起之前 - 您可能不需要所有的水。将面团转移到一块塑料中，并将其塑造成磁盘。用塑料包裹并冷藏至少30分钟。
• Roll the dough on a lightly floured surface into a 15-inch circle about 1/4 inch thick. Transfer to a 9-inch springform pan and press the dough into the bottom and up the sides, pressing any pleats flat against the sides. With scissors, unevenly snip any dough that overhangs the rim, to make a jagged edge. Prick the bottom of the crust all over with a fork. Freeze for 20 minutes.
• 将架子放在烤箱的中心，然后将烤箱加热至350°F。将冷冻的外壳与两张重叠的羊皮纸排成一片，并用干豆填充三分之二。烘烤直到侧面设置约25分钟。除去豆类和羊皮纸，然后烘烤，直到外壳开始轻轻变成褐色，再过8至10分钟。从烤箱中取出，然后在架子上冷却。同时，将烤箱温度提高到400°F。

进行填充：

• Melt the butter in a 10-inch sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and turning translucent, about 3 minutes. Add the artichoke hearts and cook until softened and slightly browned, another 3 to 4 minutes. Remove the pan from the heat.
• 用奶油，牛奶，1茶匙将鸡蛋打在一个中等大小的碗中。莳萝，1/4茶匙。盐，1/4茶匙。胡椒和肉豆蔻。
• Put the springform pan on a rimmed baking sheet. Pour about half of the egg mixture into the crust. Bake in the oven until the filling is partially set (it will still be slightly runny), about 20 minutes.
• 将一半的洋葱和朝鲜蓟混合物撒在部分固定的鸡蛋混合物上。将一半的鲑鱼和山羊奶酪在顶部分发。倒在剩余的鸡蛋混合物上，然后将剩余的洋葱，朝鲜蓟，鲑鱼和山羊奶酪撒在鸡蛋上。将剩余的莳萝撒在顶部。
• Bake until the center is just set (use a paring knife to peek), another 40 to 50 minutes. Check about halfway through baking; if the crust seems to be browning too fast, shield it with strips of foil. Cool slightly on a wire rack.
• 要解开，请卸下弹簧圈环，并通过两者之间的薄刀刀从锅底松开乳蛋饼。将乳蛋饼从其底座滑到服务板上。在温暖或室温下食用，切入楔子。

提前做出提示

You can bake the crust up to a day ahead and the quiche up to 2 hours ahead.