Asparagus and Smoked Salmon Quiche
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 218 |
| pro | 8 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 93 mg |
| sodium | 221 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 11 |
| vit C | 2 |
| folate | 26 |
There is no better symbol of spring than the famous stalk of the lily family, asparagus. Accented with smoked salmon and goat cheese, it becomes a great dish for easy entertaining.
Ingredients
- 4 oz asparagus
- 1 tbsp vegetable oil
- 3 oz thinly sliced smoked salmon, chopped
- 2 green onions, thinly sliced
- 3 tbsp goat cheese
- 3 eggs
- 1/2 cup milk
- 1 pinch salt
- 1 pinch pepper
- Sour Cream Pastry:
- 1-1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/4 cup cold lard, cubed
- 2 tbsp ice water
- 2 tbsp sour cream
Preparation
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) round tart pan with removable bottom. Trim to leave 1-inch (2.5 cm) overhang; fold inside rim. Prick all over with fork. Refrigerate for 30 minutes.
Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for about 20 minutes or until light golden. Remove foil and weights; let cool on rack.
Snap off woody ends of asparagus; trim stalks to 4 inches (10 cm). In large skillet, heat oil over medium heat; fry asparagus until tender-crisp, about 5 minutes.
Sprinkle pastry shell with salmon and green onions; crumble goat cheese over top. Whisk together eggs, milk, salt and pepper; pour over salmon mixture. Lay asparagus like spokes of wheel on top, pressing lightly into egg mixture.
Bake in centre of 375°F (190°C) oven for 35 minutes or until knife inserted in centre comes out clean. Let cool on rack for 5 minutes.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) round tart pan with removable bottom. Trim to leave 1-inch (2.5 cm) overhang; fold inside rim. Prick all over with fork. Refrigerate for 30 minutes.
Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for about 20 minutes or until light golden. Remove foil and weights; let cool on rack.
Snap off woody ends of asparagus; trim stalks to 4 inches (10 cm). In large skillet, heat oil over medium heat; fry asparagus until tender-crisp, about 5 minutes.
Sprinkle pastry shell with salmon and green onions; crumble goat cheese over top. Whisk together eggs, milk, salt and pepper; pour over salmon mixture. Lay asparagus like spokes of wheel on top, pressing lightly into egg mixture.
Bake in centre of 375°F (190°C) oven for 35 minutes or until knife inserted in centre comes out clean. Let cool on rack for 5 minutes.
Source : Canadian Living Magazine: May 2008
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