Asparagus and Smoked Salmon Quiche
34 people added this to their Recipe Box
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.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
-
4 oz (125 g) asparagus
1 tbsp (15 mL) vegetable oil
3 oz (90 g) thinly sliced smoked salmon, chopped
2 green onions, thinly sliced
3 tbsp (45 mL) goat cheese
3 eggs
1/2 cup (125 mL) milk
Pinch each salt and pepper
sour_cream Pastry:
1-1/4 cups (300 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) cold lard, cubed
2 tbsp (25 mL) ice water
2 tbsp (25 mL) 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.
Tags:
Breakfast and Brunch; Vegetables; Fish; Cheese/Other Dairy; Eggs; Grains; Bake; Fry;
Source
Canadian Living Magazine: May 2008
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »