Smoked Salmon Asparagus Quiche
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per wedge: about | - |
| cal | 186 |
| pro | 10 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 11 g |
| fibre | 0 |
| chol | 96 mg |
| sodium | 378 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 7 |
| vit A | 9 |
| vit C | 3 |
| folate | 15 |
Asparagus with salmon or the variation of caramelized onion and roasted pepper marry deliciously with custard and pastry.
Ingredients
- 1 Pastry for 9-inch single-crust pie
- 1 tbsp Dijon mustard
- 1 cup chopped asparagus
- 4 oz thinly sliced smoked salmon or prosciutto or Black Forest ham, cut in thin strips
- 3/4 cup shredded Jarlsberg cheese or Swiss cheese
- 1 tbsp chopped fresh dill
- 3 eggs
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
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.
Additional information :
Variation:
Caramelized Onion Artichoke Quiche:
Omit salmon, asparagus and dill. Use 1 jar (6 oz/170 mL) marinated artichoke hearts, drained and chopped, 1/2 cup (125 mL) chopped roasted red peppers, and caramelized onions as follows: In skillet, melt 2 tbsp (25 mL) butter in skillet over medium heat; cook 2 onions, thinly sliced, for 2 minutes. Cook over medium-low heat, stirring occasionally, for 40 minutes or until very soft and golden. Let cool.
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