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Smoked Salmon and Asparagus Quiche
An easy pat-in-the-pan crust makes quiche making a snap!
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 package ~ 3 1/2 to 4 1/2 ounces smoked salmon, flaked
1 pound fresh asparagus spears
1 cup shredded Havarti cheese or Monterey Jack cheese ~ 4 ounces
3 eggs & 1 egg white
1 cup whipping heavy cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
1. Clean and break off the ends of the asparagus, Place the spears in a
microwaveable dish, add 1/2 cup water cover and cook on high for 4 minutes.
Set aside. Heat oven to 425°. 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, 9 x 1 1/4 inches, or quiche dish, 9 x 1 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 and egg white, 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°. 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. |
