Asparagus with salmon or the variation of caramelized onion and roasted pepper marry deliciously with custard and pastry.
- Portion size 8 servings
Ingredients
Method
On floured surface, roll out pastry to fit 9-inch (23 cm) quiche or pie plate; trim, leaving 1-inch (2.5 cm) overhang. Fold inside rim; flute edge if using pie plate. Prick all over with fork. Line with foil; fill with pie weights. Bake in bottom third of 400°F (200°C) oven for 15 minutes or until rim is light gold. Remove foil and weights; let cool on rack.
Brush shell with mustard; sprinkle with asparagus, then salmon, 1/2 cup (125 mL) of the cheese and dill. Whisk together eggs, milk, salt and pepper; pour into shell. Sprinkle with remaining cheese. 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 10 minutes.
Nutritional facts <b>Per wedge:</b> about
- Sodium 378 mg
- Protein 10 g
- Calories 186.0
- Total fat 11 g
- Cholesterol 96 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
%RDI
- Iron 7.0
- Folate 15.0
- Calcium 15.0
- Vitamin A 9.0
- Vitamin C 3.0
