20 | 52 Salmon Asparagus Quiche

It's definitely time for another savory recipe!

And there is (or at least: should be) always time for quiche!

This week's Salmon Asparagus Quiche is very quick and easy.

It's great to impress guests (or just yourself).

And you can make it a day (or two) in advance because it's perfect served cold.

Salmon Asparagus Quiche

Adapted from my mom's Tuna Quiche recipe which she got from a lady about 25 years ago...

For the crust:

150 g (1 1/3 stick) butter, cold

200 ml (3/4 cup) flour

3 tablespoon cold water

For the filling:

250 g (9 oz) salmon filets

200 g (7 oz) heavy cream

200 g (7 oz) cream cheese with herbs or horseradish

2 eggs

200 g (7 oz) green asparagus

salt and pepper

dill, fresh or frozen

• For the crust: knead together all ingredients. Works best using your hands.
• Distribute evenly in quiche or pie baking dish. Also easiest when just using your fingers - no rolling pin needed. Also: no prior greasing of the pan needed because there is so much butter in the crust itself.
• Cool in fridge until filling is ready.
• For the filling, whisk together heavy cream, cream cheese, and eggs. Salt and pepper to taste.
• Cut the raw salmon filets into smaller cubes. If you're using the really thin green asparagus (works best for this recipe), wash the stems and cut into 3 cm/1 in long pieces, and set aside. If you are using the thicker asparagus, peel, cut into 3 cm/1 in long pieces, and cook in boiling water for about 5 minutes. Drain and let cool.
• Take your quiche crust out of the fridge, distribute salmon pieces on it evenly. Top with asparagus pieces. Pour cream-egg mixture over it. Sprinkle with dill (don't be afraid to use a lot).
• Bake at 225ºC (430ºF) for 35 minutes. Serve at room temperature or cold (which I like better). Keeps in the fridge for 3 days.

My modifications:

I made the crust with half white and half whole wheat flour. It was really good and I will definitely make it like this again.

The taste:

I didn't use enough salt but other than that: great! I served it for brunch and it was a hit with my guests (at least they said they really liked it...) :)

What's your favorite quiche recipe?

22/52 Asparagus-Quiche

As mentioned in week 20, asparagus and strawberries are (some of my culinary) highlights of the season. So before asparagus season comes to an end, let's bake something with it.

How does Asparagus-Quiche sound? Not too bad, right?

Asparagus-Quiche

Adapted from essen & trinken 5/2012

250 g (2 cups) flour

125 g (1.1 stick) butter

salt

6 eggs

500 g (1.1 lb) white asparagus

500 g (1.1 lb) green asparagus

250 g (1.1 cup) sour cream

100 g (1 cup) parmesan, finely grated

fresh chervil for garnishing

• Knead together flour, butter, a pinch of salt and one egg until you have a smooth dough. (I find using my hands best for kneading this kind of dough but of course you can use your mixer.)

• Place dough into pie/quiche baking form and distribute evenly (I find using your fingers the easiest option). Poke holes into it with a fork, cover with plastic wrap and put in the fridge for an hour.

• Peel asparagus, cut off the ends and cut into halves. Place the white asparagus into boiling water (with a bit of salt and sugar), cover and cook for about 4 minutes. Add the green asparagus and cook for another 2 minutes. Take all asparagus out with a spoon, place into ice-cold water and drain. Then place it on a kitchen towel and let dry.

• Put parchment paper on the pie crust, cover with dry beans/peas/lentils and blind-bake at 200°C (390°F) on the lowest oven rack for 15 minutes.

• Divide one egg, put egg yolk aside and whisk egg white a bit. Take pie crust out of the oven, remove parchment paper and brush on whisked egg white immediately. Bake for another 10 minutes.

• Mix sour cream with egg yolk, remaining 4 eggs, 1/2 teaspoon salt, 1/2 teaspoon pepper, and parmesan. Distribute asparagus evenly on pie crust and pour sour cream mix on top. 

• Bake on lowest oven rack at 200°C (390°F) for 35-45 minutes. Let rest for about 10 minutes before serving. Garnish with fresh chervil leaves.

My modifications:

None. 

Except for the method of placing the dough into the form = using my fingers right after kneading when it is nice and smooth, not rolling it out with a roll pin after 1 hour in the fridge. But I always do it like that. It's just so much easier!

The taste:

Well, as I said, I do really like asparagus. But not necessarily in this recipe. I mean, of course I like the asparagus, just not so much in this "setting". First of all, I felt that the whole quiche was in need of more salt (and I am usually not a salt person...). Overall, it just lacked flavor. And even though it was a bit bland, the asparagus still kind of went under. A pity!

So for me: 

Quiche = yes, please! Asparagus = every day while in season! 

But (this) Asparagus-Quiche = not necessarily.

What are your favorite seasonal fruit or veggies?