Thursday, February 16, 2012
Asparagus and Salmon Quiche
1 unbaked 9" pie crust (frozen is ok)
8 oz asparagus spears, cut into 1" lengths
1 6oz salmon steak, cooked, bones and skin removed
1 C milk
4 oz goat cheese
pepper to taste
1. Bring 2 C water to a low boil in a saucepan. Cook the asparagus for 3 minutes, until slightly soft. Remove from heat and drain.
2. Preheat oven to 375º. Place pie crust on a rimmed baking sheet. Flake salmon into bottom of pie crust. Scatter asparagus on top of salmon. Crumble cheese over asparagus.
3. In a bowl, beat eggs until frothy. Add milk and beat together. Add pepper to taste. Pour custard into pie shell with the fillings.
4. Bake for about 45 minutes, until quiche no longer jiggles when shaken. Remove from oven and allow to rest at least 15 minutes before cutting.
Serves about 6
Difficulty rating :)