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Salmon Brie and Asparagus Quiche Recipe

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by Food of the Soul (subscribe)
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating
Published January 7th 2013
150gm Smoked salmon
1 small wedge of Brie Cheese
1 bunch fresh Asparagus
4 - 6 Eggs
100ml Milk
2 sheets Short Crust Pastry - thawed
Salt and Pepper
Butter to grease pan

Pre heat oven at 180c.
Grease a long flan tin or round quiche pan with butter. Lay short crust party on the base of your prepared tin or pan.
Cut approximately 6 strips of salmon and lay on the base. With the remaining salmon cut into small chunks and set aside.
In a bowl whisk eggs and add salt and pepper to season. If using a long tin 4 eggs should be enough, 6 eggs if using a larger tin or pan.

Add milk and continue to whisk until combine. Mix in salmon pieces. Pour egg mixture into your prepared tin or pan, making sure that the pieces of salmon are spread evenly throughout. It should fill the tin almost to the top, perhaps 1/2 a finger with away from the top.

Cut the base of the asparagus spears on a diagonal. Lay the spears over the top of the egg mixture. Your choice to lay them straight, on a diagonal or scattered. I have used the diagonal technique.

Cut Brie cheese into thin slices. Between the gaps of the asparagus spears lay the strips of brie, or lay it over the asparagus spears if you have chosen to scatter them.
Bake in oven for approximately 20 minutes or until eggs mixture has firmed and cheese has melted into quiche.

Alternate choices: Instead of Shortcrust pastry, try using filo pastry. It's a lighter option.
Serving suggestions: Serve by itself hot or cold or serve with a baby spinach, sun dried tomato salad with a light balsamic dressing.
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