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* !"
photo by DianaEatingRichly
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
6 Quiche Wedges
- Serves:
- 6
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
directions
- 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.
Questions & Replies
-
How do I make crème fraiche? Should I substitute whipping crème?
Reviews
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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. -
hubby ate the whole thing! -
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!
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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;)
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The day drew rainy and quite cool for the middle of May 2008. Yesterday I admired some smoked salmon sitting behind the Kosher counter in our local Wegmans store and thought I had remembered a remarkable recipe that not only utilized this delicious salmon; but also used the fresh, green asparagus that was slowly growing in the garden patch. I didn't have any pastry dough, so I made my own "rustic" crust just plainly rolled out and baked "blindly" as suggested which turned out to be perfect. After all; this is a rustic farm, thus the rustic pastry dough. I followed this exactly to a "tee" and this turned out beautifully. Full and robust with flavor.....and was extremely beautiful in presentation. The colors of the salmon, the fresh asparagus, the yellow from quiche all made it perfect for guests as well as just sitting on the couch with someone you care about, even if it is just you. Wonderful dish, twissis, will make many times and often.
see 4 more reviews
Tweaks
-
I used sour cream instead of creme fraiche and it was still quite good.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
