QUICHE AUX ASPERGES ET SAUMON (ASPARAGUS & SALMON QUICHE)
Most Icelandic asparagus recipes use canned asparagus as fresh asparagus is usually only available in very up-scale grocery stores at a price most would refuse to pay. However, this recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin would make such a purchase worthwhile, for me at least. *Enjoy* !
Provided by twissis
Categories Savory Pies
Time 1h30m
Yield 6 Quiche Wedges, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425F (220C). Roll out pastry dough & use it to line a buttered pie pan. Using the tines of a fork, prick the pastry (sides & bottom) at regular intervals. Bake blind for 10 min (See note below).
- Peel asparagus, discarding most of the tough stem & reserving the tips & tender parts. Cook for 15 min in boiling salted water. Drain well, allow to cool slightly & chop roughly.
- Reduce oven temp to 375F (190C). Evenly distribute the cooked asparagus & smoked salmon strips in the baked pie shell.
- Beat the eggs, creme fraiche, mustard, milk, salt & pepper in a bowl. Pour the mixture into the pie shell, bake for 30 min & serve immediately.
- NOTE: To bake blind in Step #1, the recipe recommended the use of a circle of parchment paper to line the bottom of the pie shell & then filling it w/baking beans, rice or chickpeas.
Nutrition Facts : Calories 480.8, Fat 35.2, SaturatedFat 14.9, Cholesterol 158.8, Sodium 537.9, Carbohydrate 27.7, Fiber 3.5, Sugar 1.8, Protein 14.7
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