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Asparagus
Salmon and asparagus tips quiches
Author:
Les Cultures de chez nous
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Preparation
20
Baking
20
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
200 ml (200 gr) of shortcrust pastry
500 ml (500 gr) of green asparagus
400 ml (400 gr) of salmon flesh
500 ml (500 gr) of fresh cream
6 eggs
125 ml (125 gr) of grated Gruyère cheese
Nutmeg
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Salmon and asparagus tips quiches
From
Sep 26
to
Jan 01
Preparation
Garnish with pastry a pie mold. Sting its bottom and pre-cook pastry in a preheated oven at 350 °F (180 ºC) for 10 minutes.
Trim asparagus and cook into salted boiling water. Drain.
Divide Gruyère cheese at the bottom of the crust. Slice smoked salmon and asparagus (once cooked) into chunks and garnish bottom of the crust with these. Whisk fresh cream with whole eggs and add salt, pepper and nutmeg. Pour preparation over quiche and oven bake 20 minutes at 350°F (180 ºC). Serve right away.
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