Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche)
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* !
- Ready In:
- 1hr 30mins
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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Thus quiche was quite different than any I’ve had before. There is no cheese whatsoever, but the crepe fraiche made up for that in texture and taste. It was very light and fluffy. The only change I would make is that next time I would make my own piecrust. I bought a frozen deep dish crust and blind baked it, but it was difficult to slice and remove from the pan. This quiche is much too delicate to withstand a lot of jostling. Made for a Culinary Quest 2021.