Here is a lovely quiche that I created when I needed to use some leftover roasted salmon. The combination of leek, asparagus, and salmon is perfect for spring! This dish makes for a lovely luncheon or a special occasion like Mother's Day. I like to serve it with a fresh green salad with a French vinaigrette. This quiche is simple but elegant.
My favorite way to make this quiche is with fresh salmon that has been oven roasted. During spring when salmon is in season, I always buy extra to use in recipes like this one!
To test the quiche to see if it is done, simply insert a butter knife about 1/2 inch deep into the center of the quiche. If it comes out clean, it is finished.
My water whipped pastry shell works great for this recipe. And as a bonus, you will have an extra shell for pie!
Preparation time is 30 minutes. Cook time is 45 minutes.
1 leek, thinly sliced (up to the green part)
1 cup fresh asparagus, cut in 1/2 inch pieces
1 1/2 tablespoon butter
1 cup whole milk
4 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon herbs de province
1/8 teaspoon ground pepper
1 (5 ounce) can of pink salmon, well drained (or 1 cup oven roasted salmon flaked)
3/4 cup to 1 cup fontina cheese, shredded
1 (9 inch) baked pie crust
In a medium skillet over medium heat, sauté the leek and asparagus in butter until the leek softens. This takes about 5 to 6 minutes. In a medium bowl, combine milk with eggs, salt, herbs de province, and pepper. Next, in a prepared pie crust, evenly place the leek mixture on the bottom of the crust. Crumble the salmon pieces over the leek mixture and sprinkle with the cheese. Carefully pour the milk mixture over the layers of filling. Bake at 350F for 40 to 45 minutes. Let rest 5 minutes before cutting. It serves eight.
(edited by Anna Weicht)
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