Quiche Aux Asperges Et Saumon (asparagus & Salmon Quiche)

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• 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

Recipe

• 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.