1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (202g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup havarti cheese |
||
| Calories 487 | ||
| Calories from Fat 330 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.7g | 56% | |
| Saturated Fat 12.6g | 63% | |
| Monounsaturated Fat 10.6g | ||
| Polyunsaturated Fat 11.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 164mg | 54% | |
| Sodium 388mg | 16% | |
| Potassium 255mg | 7% | |
| Total Carbohydrate 28.4g | 9% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1.4g | ||
| Protein 12.1g | 24% | |
Smoked Salmon and Asparagus Quiche
SERVES 6
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon onion salt
- 1/2 cup vegetable oil
- 2 tablespoons milk
- 1 (3.5-4 1/2 ounce) package smoked salmon, flaked
- 1 (10 ounce) package frozen asparagus cuts, thawed and drained
- 1 cup shredded havarti cheese or monterey jack cheese (4 ounces)
- 3 eggs
- 1 cup whipping cream (heavy)
- 2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
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.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Main Ingredient > Vegetables > Asparagus
- Preparation > Time to Make > < 4 hours
- Occasion > Brunch
Featured Reviews for This Recipe
From: Sweet'n'Spicy Chef
On Mar 9, 2009
I made a few different quiche at a brunch, & this was the big hit at my brunch. I used fresh baby asparagus (just blanched them for 15 mins in boiling salted water) and used the extra stalks to make a pattern on the quiche like Fairy Nuff's picture. The only change I made was to use a sour cream/milk mix instead of whipping cream. Thanks for a great keeper!
From: Chef #994543
On Oct 20, 2008
My guests loved this recipe! I make it often for our family too and it travels well for pot luck suppers/lunches. I've cheated occasionally and used a store-bought crust and it tastes just as good.
From: Fairy Nuff
On Nov 26, 2007
My original review for this recipe (which follows) does not pertain to this recipe. The recipe I made called for fresh ingredients and had a much better method. I still follow the recipe I originally reviewed and would never think of making this version. My family enjoys the recipe as it WAS written at least once a month. This is a superb recipe! The crust was easy to make and the custard filling perfect. The flavours of smoked salmon and asparagus marry well. I'm afraid I forgot to buy the dill so subbed chives, though the flavour was still great. Next time I will make sure I have the dill. I found that my quiche was ready 30 minutes after reducing the cooking time. Thanks so much for a really great recipe.
From: Chef Romie
On Mar 21, 2007
Yummy!My family loved this and I even have leftovers for DHs lunch tomorrow!
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