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Smoked Salmon And Asparagus Quiche

Ferron's picture
An easy pat-in-the-pan crust makes quiche making a snap!
Ingredients
  Gold medal all purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄2 Teaspoon
  Onion 1 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Milk 2 Tablespoon
  Smoked salmon 4 1⁄2 Ounce, flaked
  Frozen asparagus cuts 10 Ounce (Thawed And Drained)
  Shredded havarti cheese/Shredded monterey jack cheese 4 Ounce
  Eggs 3
  Heavy whipping cream 1 Cup (16 tbs)
  Chopped dill weed/1 teaspoon dried dill weed 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

1. Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.

2. Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.

3. Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.

4. Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese, Egg, Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
4

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