Ingredients
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300
-
-
500
-
150
-
3
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
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* !, Lovely recipe used sour cream instead of creme fraiche and it was still quite good , used sour cream instead of creme fraiche and it was still quite good
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Steps
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1
Done
|
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
Done
|
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
Done
|
Reduce Oven Temp to 375f (190c). Evenly Distribute the Cooked Asparagus & Smoked Salmon Strips in the Baked Pie Shell. |
|
4
Done
|
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
Done
|
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. |
