Smoked Salmon Asparagus Quiche Recipe

Smoked Salmon Asparagus Quiche

Servings: 8
Ingredients:
Nutritional Info
Per wedge: about -
cal 186
pro 10 g
total fat 11 g
sat. fat 5 g
carb 11 g
fibre trace
chol 96 mg
sodium 378 mg
% RDI: -
calcium 15%
iron 7%
vit A 9%
vit C 3%
folate 15%

Pastry for 9-inch (23 cm) single-crust pie
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) chopped asparagus
4 oz (125 g) thinly sliced smoked salmon, prosciutto or Black Forest ham, cut in thin strips
3/4 cup (175 mL) shredded Jarlsberg or Swiss cheese
1 tbsp (15 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
3 eggs
1 cup (250 mL) milk
1/4 tsp (1 mL) each salt and 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

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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.