Attempted a Salmon Asparagus Quiche this evening while my honey was in town. So far, it has made the kitchen (and the whole apartment) smell amazing.
I’ve never made a quiche before, but I think I know the principle: eggs, cream, crust, and some fillings. Since all my research has lead me to believe that a standard quiche requires only 3-4 eggs (and almost a cup of half-and-half or heavy cream), I decided to cut the health costs where I could. Egg-beaters, anyone?
1 pre-packaged pie crust (the kind you thaw and unroll into your own glass pie plate)
1 salmon fillet
1 cup chopped asparagus
pepper to taste
1 cup egg-beaters egg substitute
1 cup half-and-half
1 1/2 – 2 cups sharp cheddar cheese, grated
Thaw and roll out the pie crust and prepare according to package instructions for a pre-cooked crust. Meanwhile, saute the salmon until done; flake off into pieces and save for later. Saute the asparagus slightly (nothing’s worse than mushy asparagus), and season with a little pepper.
With the pie crust now out of the oven, layer in the salmon, asparagus, and cheese, reserving about 1/2 cup. Mix the eggs and half-and-half and pour over the fillings. Sprinkle the remaining cheese over the top, and pop into a 350-degree oven for 40-45 minutes, until the cheese is nice and golden brown.
Delicious. This quiche does not need a lot of seasoning, because the ingredients stand on their own. Rich flavors can vie with each other in this sharp, strong dish. Perhaps not a quiche for the weak-hearted.
Between the two of us, Syl and I almost finished the whole thing this weekend. Three cheers for quiche!