Asparagus

Salmon and asparagus tips quiches

Name: Salmon and asparagus tips quiches
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Plats principaux
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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Author: Crazy Leeks

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Preparation 20

Baking 20

Portions 6

Freezing No

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

Preparation

Side-by-side mode

Garnish with pastry a pie mold. Sting its bottom and pre-cook pastry in a preheated oven at 350 °F (180 °C) 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 °C). Serve right away.