SALMON AND ASPARAGUS QUICHE RECIPE

Salmon and Asparagus Quiche Recipe image

Provided by á-2421

Number Of Ingredients 12

2 cups whipping cream
4 eggs
2 egg yolks
1 Tbsp kosher salt
1 tsp pepper
1 Tbsp chopped dill
1 tbsp chives, chopped
1 Tbsp lemon zest
1/3 pkg phyllo pastry, defrosted
1/2 cup butter, melted
1 lb. (500 g) smoked salmon lox, chopped
1 bunch asparagus, trimmed, cut into 1 inch pieces

Steps:

Preheat oven to 350 F. Mix cream, eggs, egg yolks, salt, pepper, dill, chives and lemon zest. Set aside. Line a 9 inch fluted quiche pan with phyllo dough. Brushing phyllo dough with butter between each layer. Trim excess phyllo, push cut edges under themselves to create a crust. Place pan on a baking sheet. Lay salmon and asparagus in quiche pan. Cover with custard, leaving 1/4 inch space fro top. Bake for 45 minutes, rotating pan halfway through, or until quiche is only slightly jigg;y in middle and crust is golden. Cool for at least 20 minutes before eating.