ASPARAGUS, LEEK, AND GRUYERE QUICHE
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
SALMON & ASPARAGUS QUICHE
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
SMOKED SALMON AND ASPARAGUS QUICHE
An easy pat-in-the-pan crust makes quiche making a snap!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg
SALMON QUICHE
This recipe came from a great Washington friend years ago. We enjoyed it with them many, many times as did others. I think you'll find it wonderful too.
Provided by Judikins
Categories Brunch
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
- Filling: Empty salmon with liquid in mixing bowl.
- Beat in cottage cheese and egg yolks; cream together.
- Stir in flour, salt, pepper, chives and lemon juice.
- Beat egg whites until stiff (not dry); fold into salmon mixture.
- Turn into prepared crumb crust.
- Bake at 350F for~40 minutes.
- Serve hot.
Nutrition Facts : Calories 242.4, Fat 15.6, SaturatedFat 8, Cholesterol 143.6, Sodium 397, Carbohydrate 9.5, Fiber 0.2, Sugar 1.6, Protein 15.9
SALMON & WATERCRESS QUICHE
This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish
Provided by James Martin
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
- Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
- Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
- Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.21 milligram of sodium
EASY SALMON AND ASPARAGUS QUICHE
An easy to make and delectable savory dish that blends a few ingredients into the perfect quiche. It is great heated up the next day for breakfast or brunch.
Provided by CYNDYHH
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch deep-dish pie plate.
- Heat butter in a skillet over medium-high heat; add butter. Cook and stir asparagus in the melted butter, about 2 minutes. Add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. Remove skillet from heat, adding more butter to asparagus to taste.
- Season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. Remove skillet from heat and chop salmon into small pieces.
- Beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.
- Spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. Set pie plate on a baking sheet.
- Place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. Let quiche set for 10 minutes before slicing.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 19.7 g, Cholesterol 162.5 mg, Fat 28.3 g, Fiber 1.9 g, Protein 17.5 g, SaturatedFat 11.5 g, Sodium 471.7 mg, Sugar 1 g
SALMON ASPARAGUS QUICHE
This is pretty to look at and easy to make. Recipe has been used for at least 15 years. I'm not a canned salmon lover but my husband is -- even I like this! I use a 9" store-bought deep-dish pie shell, since I flunked making home-made shells.....
Provided by Mareesme
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
- Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
- If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
- Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this effect.
- Bake at 425°F for 35-45 minutes until set.
Nutrition Facts : Calories 506, Fat 29.6, SaturatedFat 9.9, Cholesterol 237.1, Sodium 721.1, Carbohydrate 26.5, Fiber 3.4, Sugar 1.8, Protein 33.1
ASPARAGUS QUICHE & SOUP
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.
- Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes.
- Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don't bother as people seem to love the crispy bits).
- Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.
- Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.
- Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.
- While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves.
- Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case.
- Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together - it's a wonderful meal.
Nutrition Facts : Calories 514 calories, Fat 30.4 g fat, SaturatedFat 15.4 g saturated fat, Protein 23.1 g protein, Carbohydrate 39.7 g carbohydrate, Sugar 6.3 g sugar, Sodium 1.1 g salt, Fiber 5.5 g fibre
SALMON AND BROCCOLI QUICHE
Salmon is a great fish to use in a quiche due to its relatively high fat content so you don't need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch. Each serving provides 363 kcal, 26g protein, 27g carbohydrate, 16g fat, 6g fibre. For this recipe you will need a 24cm/9½in, 3cm/1¼in deep quiche tin.
Provided by Tom Kerridge
Categories Main course
Yield Serves 6
Number Of Ingredients 13
Steps:
- Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.
- To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.
- Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4.
- Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.
- Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.
- Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions.
- Carefully pour the egg mixture over the salmon filling and bake in the oven for 30-35 minutes or until just set. Trim away the excess pastry with a sharp knife.
- Leave the quiche to cool slightly, then remove from the tin and cut into six slices.
Nutrition Facts : Calories 363kcal, Carbohydrate 27g, Fat 16g, Fiber 6g, Protein 26g
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* !
Provided by twissis
Categories Savory Pies
Time 1h30m
Yield 6 Quiche Wedges, 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 480.8, Fat 35.2, SaturatedFat 14.9, Cholesterol 158.8, Sodium 537.9, Carbohydrate 27.7, Fiber 3.5, Sugar 1.8, Protein 14.7
MICHELE'S (ASPARAGUS, BACON, OR SALMON) CRUSTLESS QUICHE
This is the best and CREAMIEST crust-less quiche I've ever eaten and I eat a lot of quiche! I asked my friend, Michele, to share her recipe with Zaar and she was kind enough to oblige. Thanks, girlfriend! Top this yummy quiche with tinned asparagus, chopped bacon, or tinned salmon. It makes it's own "crust" as it cooks. Very nice with a green salad on the side.
Provided by A Good Thing
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees Celsius.
- Beat eggs and milk.
- Add melted butter and flour. Beat to combine.
- Add cheese and onion, stir.
- Pour into greased pie dish.
- Arrange asparagus spears, salmon, or bacon on top.
- Bake in center of oven for 45 minutes.
- ENJOY!
Nutrition Facts : Calories 394.1, Fat 28, SaturatedFat 16.5, Cholesterol 212.5, Sodium 574.4, Carbohydrate 19.1, Fiber 0.9, Sugar 1.5, Protein 16.7
SALMON & ASPARAGUS QUICHE WITH A CHEDDAR CRUST
Good gluten-free quiche pastries can be tricky to make: this recipe solves all problems, and is super easy to boot.
Provided by Justine Wall
Time 1h3m
Yield Serves 4
Number Of Ingredients 36
Steps:
- To make the crust, simply rub the butter and cheese into the dry ingredients as you would for scones: it may take a little while, but it's worth it.
- Add the water once you have mixed the butter and cheese in well, and bring together in a bowl using your hands to make a dough.
- Line your quiche tin with the dough- I break the dough up into pieces, dot it about the tin, and then I press it all together. Unlike gluten based doughs, if you roll this dough out, it tends to break up. Also, unlike gluten based doughs, not a lot of shrinkage occurs, so you don't need to make the dough overlap your edges at all- push it in snugly, and flatten it well- and will keep its shape when baked.
- Once the tin is lined well with the dough, and you have pressed it in well, place a paper disc at the bottom of the dough and line with baking beans or rice- whatever you generally use.
- Bake with the beans for 20 minutes in a preheated oven at 180 degrees celsius, then remove the parchment and beans, and bake uncovered for a further 8 minutes. Remove and allow to cool while you make the filling.
- Mix the eggs, seasoning, dill and cream in a jug- beat lightly with a fork. Flake the cooked salmon into a bowl, add the chopped asparagus and the egg mixture. Set aside.
- Once the pastry base is ready after its second baking, pour the mixture into the tin, and bake again for 20 minutes, until lightly golden on top.
- Remember, it is essential to allow the quiche to rest before serving: the custard will set further and create an easy to slice quiche. Sprinkle with fresh dill, and you're ready to go.
SALMON AND ASPARAGUS QUICHE
This is a fabulous crustless quiche perfect for any time of day. Also great for low-carbers.
Provided by Yvonne
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.
- Melt butter in a large skillet over medium heat; cook salmon in the hot butter until fish flakes with a fork, about 5 minutes per side. Separate fillets into pieces; stir asparagus, onion, and garlic into skillet with salmon. Cook and stir until liquid clinging to asparagus pieces has evaporated, about 15 minutes. Mix pepper, nutmeg, and 1/2 cup Asiago cheese into salmon mixture. Transfer filling into prepared pie dish.
- Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.
- Bake in the preheated oven for 15 minutes; sprinkle quiche with 1/2 cup Asiago cheese and Cheddar cheese. Continue baking until quiche is set, a knife inserted into the middle comes out clean, and cheese topping is melted, 35 to 40 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 5.4 g, Cholesterol 156.5 mg, Fat 21.7 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.7 g, Sodium 490.3 mg, Sugar 1 g
SMOKED SALMON AND ASPARAGUS QUICHE
Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.
Provided by josamky1063
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
BACON AND ASPARAGUS FLAN
A light tart that melts in the mouth, this feels like a real treat and it's a cinch to make. There's not even any rolling involved. If you like, leave asparagus out of the filling mixture or add extra ingredients of your own. Sautéed mushrooms, blanched broccoli and roasted peppers all work well. 245 calories per portion
Provided by The Hairy Bikers
Categories Main course
Yield Serves 6
Number Of Ingredients 12
Steps:
- Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry.
- Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly.
- Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool.
- Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat.
- Lightly oil a 20cm/8in loose-based fluted flan tin that's about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl.
- Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray.
- Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly.
- Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth.
- Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce.
- Stir in the beaten eggs until thoroughly combined.
- Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese.
- Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set.
- Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold.
Nutrition Facts : Calories 245kcal
SALMON AND ASPARAGUS QUICHE
Looking for a summery salmon centrepiece? Make the most of in season asparagus with this delicious quiche recipe. If you like, you can make the tart vegetarian by replacing the salmon with feta.
Provided by delicious. magazine
Categories Asparagus recipes
Time 1h5m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Roll out the pastry a little more on a lightly floured surface to fit a rectangular fluted 31cm x 21cm tart tin. Line the tin with the pastry and prick the base all over with a fork. Chill for 15 minutes in the fridge. Line with baking paper and baking beans or rice, then blind-bake for 10 minutes. Remove the beans/rice and paper, then return to the oven for a further 5 minutes until golden brown. Set aside and turn the oven down to 180C/fan 160C/gas 4.
- Meanwhile, melt the butter in a non-stick frying pan, then gently fry the onion for 10 minutes until lightly golden. Set aside.
- Heat the oil in the frying pan over a medium heat, then fry the salmon fillets for 2-3 minutes on each side until just cooked. Set aside to cool a little, then flake into pieces.
- Blanch the asparagus in boiling water for 1 minute, then drain and refresh in cold water. Set aside.
- Whisk the cream, crème fraîche, eggs and egg yolk in a jug. Season well and whisk in the mustard. Scatter the onion and fish over the tart case, along with the tarragon, then pour over the cream mixture.
- Lay the asparagus spears down the length of the tart case so they are partially submerged in the cream mixture, then bake in the oven for 30-35 minutes until just set.
Nutrition Facts : Calories 591kcals, Fat 42.9g (16.8 saturated), Protein 19.4g, Carbohydrate 34.2g (3.6g sugar), Fiber 2.7g
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HOT-SMOKED SALMON AND ASPARAGUS QUICHE RECIPE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine EnglishCategory Workday Lunches, Midweek DinnerServings 6Total Time 1 hr 5 mins
- Line 20cm removable-base flan tin with sheet of pastry, trim overhang. Place pastry case in oven and bake for 15 minutes. Remove from oven.
- Whisk eggs, yolks, cream, milk, plus salt and pepper to taste, in mixing bowl. Pour into pastry case. covering salmon and asparagus.
SMOKED SALMON QUICHE - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (2)Total Time 3 hrs 10 minsCategory BreakfastCalories 293 per serving
- To prepare the pie curst: On floured surface, roll the chilled pie dough into 10-inch circle. Place the dough on 9-inch tart pan, cut the excess dough and pierce with a fork everywhere. Place aluminum foil over the pie crust and pour pie weight (I use raw beans, or rice instead of pie weight.)
- Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.
- To prepare the filling: Meanwhile, wash the asparagus and cut 1-2 inches off the end. Blanch them in a boiling water for 3 minutes, and then immediately transfer into a bowl of ice water. Cut into 2-inch pieces.
SALMON, ASPARAGUS AND PEA QUICHE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchTotal Time 1 hr 50 minsCategory Weeknight Meals, FishPublished 2021-05-25
- First, make the pastry. Using a food processor, pulse the flour and butter until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour using your fingers.
- Lightly flour a work surface and roll out pastry; use to line a 20.5cm round, 3.5cm deep fluted tart tin. Trim excess pastry and prick base all over with a fork.
- Preheat oven to 190°C (170°C fan) mark 5. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 20min, until pastry sides are set.
- Meanwhile, make the filling. In a large jug, whisk the eggs, cream, crème fraîche, mustard, Parmesan and plenty of seasoning. Roughly chop all but 3 of the asparagus spears and scatter into the pastry case (still in tin), along with the flaked salmon and peas.
- Cook for 45-50min, or until filling is golden and just set. Allow to rest for 5min before transferring to a serving plate or board. Serve warm or at room temperature.
SALMON QUICHE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Dinner
- Sift flour into a large mixing bowl; add chopped butter. Using fingertips, rub butter into flour for 2 minutes, until mixture is fine and crumbly. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto a lightly floured surface, press together until smooth. Brush a 20 cm round flan tin with melted butter or oil. Roll out pastry large enough to cover base and sides of tin. Ease pastry into tin, trim. Refrigerate for 20 minutes.
- 2 Preheat oven to moderate 180°C. Cut a sheet of greaseproof paper to cover pastry lined tin. Line tin with paper, spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven, and discard paper and beans. Return pastry to oven for 10 minutes or until lightly golden. Cool.
- To make Filling: Drain salmon well and break up. Place cream cheese, ricotta and eggs in a food processor and using pulse action, press button 30 seconds or until mixture is smooth.
- Stir egg mixture into salmon; add spring onions. Pour into prepared pastry shell, bake 30 minutes until golden and set.
SALMON AND ASPARAGUS QUICHE | FOOD TO LOVE
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Cuisine Modern AustralianCategory Midweek DinnerServings 4Total Time 1 hr 10 mins
- Line pan with pastry, joining sheets to fit and trimming edges. Bake blind for 10-15 minutes, until beginning to colour. Remove filling. Bake for a further 10 minutes until pastry is golden.
- In a bowl, whisk eggs, cream, milk and parmesan together. Season. Flake salmon over pastry base. Top with asparagus, onion and dill. Pour over egg mixture.
ASPARAGUS QUICHE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchTotal Time 1 hr 30 minsServings 8Calories 325 per serving
- With pastry blender or two knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs.
- Sprinkle cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.
- Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll.
ASPARAGUS & SMOKED SALMON QUICHE RECIPE - EATINGWELL
From eatingwell.com
4/5 (1)Total Time 2 hrsCategory Healthy Baked Salmon RecipesCalories 276 per serving
- To prepare crust: Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.
- Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times--the mixture may still be a little crumbly--then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Heat oil in a medium skillet over high heat. Add onions and 1/8 teaspoon salt; cook, stirring frequently, until the onions start to brown, 3 to 5 minutes. Add water, reduce heat to low and cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes. Remove from heat and let cool while you roll out the crust.
SMOKED SALMON AND ASPARAGUS QUICHE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine FrenchCategory Workday Lunches, Midweek DinnerServings 4Total Time 1 hr 5 mins
- Grease a 23cm loose-based flan tin or pie dish and line with pastry, trimming to fit the tin. Place the tin on an oven tray; prick the pastry lightly with a fork. Cover pastry with baking paper, fill with baking weights or dried beans or rice. Bake for 15 minutes; remove weights and paper, bake for a further 10 minutes or until pastry is browned lightly.
- Boil, steam or microwave asparagus until just tender; drain. Whisk eggs in a medium bowl, then whisk in the cream. Season with salt and freshly ground black pepper.
- Sprinkle the smoked salmon, asparagus, onion, dill and mozzarella over the pastry case. Carefully pour over the egg mixture. Bake for 25 minutes or until just set. Serve with salad, if desired.
SALMON QUICHE RECIPE - EATWELL101
From eatwell101.com
Category Cook, Cooking & Meals, Lunch, Salmon Recipes
ASPARAGUS QUICHE WITH SMOKED SALMON RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
RECIPE: SALMON AND ASPARAGUS QUICHE WITH PARMESAN CHEESE ...
From seattletimes.com
Author Seattle Times StaffEstimated Reading Time 2 mins
SMOKED SALMON AND ASPARAGUS QUICHE - 9KITCHEN
From kitchen.nine.com.au
Servings 4Total Time 1 hrCategory Dinner
CRUSTLESS QUICHE RECIPE | EASY QUICHE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
5/5 (8)Total Time 55 minsCategory LunchCalories 228 per serving
QUICHE RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
WILD SALMON AND ASPARAGUS QUICHES RECIPE - BBC FOOD
From bbc.co.uk
Servings 18Category Light Meals & Snacks
SMOKED SALMON-AND-ASPARAGUS EGG BAKE - CHATELAINE
From chatelaine.com
Servings 4-6Calories 183 per servingEstimated Reading Time 1 min
BREAKFAST RECIPE: SALMON, ASPARAGUS AND CAPERS QUICHE
From stylist.co.uk
Estimated Reading Time 2 mins
SMOKED SALMON AND ASPARAGUS QUICHE WITH RICE CRUST | IGA ...
From iga.net
Servings 4Total Time 1 hr 15 mins
SALMON AND ASPARAGUS QUICHE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerServings 4Total Time 1 hr 20 mins
ASPARAGUS AND PARMESAN QUICHE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 6Energy 236 CaloriesCarbohydrate 19 gFat 14 g
SMOKED SALMON ASPARAGUS QUICHE - CANADIAN LIVING
From canadianliving.com
SMOKED SALMON, ASPARAGUS AND BRIE QUICHE - CITYLINE
From cityline.tv
KOHLMAN: SMOKED SALMON AND ASPARAGUS QUICHE WITH HASH ...
From msn.com
SALMON AND ASPARAGUS QUICHE | RECIPES | STLTODAY.COM
QUICHE RECIPES - BBC FOOD
From bbc.co.uk
ASPARAGUS AND SMOKED SALMON QUICHE - CANADIAN LIVING
From canadianliving.com
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