in Recipes

Asparagus and salmon quiche

updated

Spread the love

Ingredients for 3 servings:

  • 1 pack of puff pastry from the refrigerated section
  • 800 g asparagus, white
  • 1 tbsp butter
  • 100 ml dry white wine
  • 200 g smoked salmon
  • 200 ml cream
  • 3 eggs
  • Basil, fresh or dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the asparagus, cut into 1 cm pieces, and fry in butter in a pan. Deglaze with white wine, season with salt and pepper, and cook for a few minutes. Place the puff pastry in a greased springform pan or quiche dish and prick several times with a fork. Cut the salmon into strips. Spread the asparagus and salmon on the puff pastry. Whisk the eggs and cream well, season with salt and pepper, and stir in the basil (chopped if using fresh). Pour the cream and egg mixture over the salmon and asparagus. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Steaks in marinade

Pasta salad with apple, without mayonnaise