Prep 35 mins
Cook 55 mins
Most Icelandic asparagus recipes use canned asparagus as fresh asparagus is usually only available in very up-scale grocery stores at a price most would refuse to pay. However, this recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin would make such a purchase worthwhile, for me at least. *Enjoy* !
- 300 g pastry dough
- butter (for greasing)
- 500 g asparagus tips
- 150 g smoked salmon (thin-sliced & cut in sml strips)
- 3 eggs
- 1 cup creme fraiche
- 1 tablespoon Dijon mustard
- 1 cup milk
- salt & freshly ground black pepper
- Preheat oven to 425F (220C). Roll out pastry dough & use it to line a buttered pie pan. Using the tines of a fork, prick the pastry (sides & bottom) at regular intervals. Bake blind for 10 min (See note below).
- Peel asparagus, discarding most of the tough stem & reserving the tips & tender parts. Cook for 15 min in boiling salted water. Drain well, allow to cool slightly & chop roughly.
- Reduce oven temp to 375F (190C). Evenly distribute the cooked asparagus & smoked salmon strips in the baked pie shell.
- Beat the eggs, creme fraiche, mustard, milk, salt & pepper in a bowl. Pour the mixture into the pie shell, bake for 30 min & serve immediately.
- NOTE: To bake blind in Step #1, the recipe recommended the use of a circle of parchment paper to line the bottom of the pie shell & then filling it w/baking beans, rice or chickpeas.
Lovely quiche! Thanks for posting. I can never find creme fraiche, so make my own by adding 2 T of buttermilk to 1 cup whipping cream and letting it sit at room temp for up to 2 days. It gets nice and thick and a nice tangy taste.
This was WONDERFUL! I followed the prior reviewer and used condensed milk and milk (also 1/2 c. each). I also used a store bought crust (PET 9 inch deep dish). There was no smoked salmon at my store so I bought it frozen and thawed it and once thawed just tossed the bits around in a small amount of bacon. For me, baking time was 40 minutes (with a very watchful last 10 minutes) to get it done in the center for what it is worth. It was worth the effort and everyone loved it! Thanks for the recipe and the reviews!
I had never really gave asparagus much thought, but they make a beautiful meadly with salmon. I downsized the recipe a bit to 1/2c. condensed milk (since I couldn't find creme fraiche) and 1/2c. milk simply because the container I used couldn't hold the full amount. I also used a potato crust; a healthier alternative. It was definitely delish! I think next time I will try it with cheese;)