Smoked Salmon Asparagus Quiche

• Seafood

  • 100 g Smoked salmon

• Produce

  • 1 Shallot
  • 20 Spears green asparagus

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Bread & Baked Goods

  • 1 Puff pastry

• Dairy

  • 1 cup 35% cream
  • 150 g Gruyere cheese

Found on greenhealthycooking.com

Description

Directions

• Preheat oven to 350 F (180C).
• Bring about a litre of water to the boil in a big pan.
• Roll out puff pastry and lay out in rectangular, square or round separable tart pan.
• Add a layer or smoked salmon to the bottom.
• Wash asparagus and generously cut off bottoms. Add to boiling water in pan and cook for approximately 5 minutes. Drain and let cool on a plate until you can touch them.
• Lay out spears in one layer on top of smoked salmon.
• Heat the same pan you used to boil the asparagus over medium heat.
• Peel and finely chop shallot.
• Add a splash of olive oil to pan and add chopped shallot. Sauté until translucent. Remove from heat and let cook down completely.
• In a small bowl whisk together eggs and cream, then add cold chopped shallot (to avoid eggs from cooking). Salt and pepper to taste (approx. 1/2 tsp salt because salmon is already salty, and 10 turns to pepper mill).
• Pour liquid over salmon and asparagus.
• Grate Gruyere cheese and sprinkle on top of quiche making sure to cover borders.
• Put in hot oven for 20 minutes.
• Tip: To avoid cheese from dripping onto bottom of oven where its difficult to clean, place a cookie sheet on another oven rack below the middle one to catch whatever drips from pan.