Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche) – a delicious recipe with pastry dough, butter, salmon, eggs, creme fraiche, mustard. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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).
2
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.
3
Reduce oven temp to 375F (190C). Evenly distribute the cooked asparagus & smoked salmon strips in the baked pie shell.
4
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.
5
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.
250
kcal
Calories
14
g
Fat
9
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 300 g pastry dough, butter (for greasing), 500 g asparagus tips, 150 g smoked salmon (thin-sliced & cut in sml strips), and more.
Yes, Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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