Salmon and Asparagus Quiche Recipe
Welcome to Chef Mooney's recipe in 2016 from Marie's Kitchen. Today, we're making a beautiful Salmon and Asparagus Quiche. This recipe will feed a family of six to eight people and is absolutely delicious. In a 9-inch ceramic quiche tray (use a pizza tray as a stencil for the perfect shape), spray with olive oil and add the pastry. Line it with baking paper and beans, then blind bake in the oven at 180 degrees for 15 to 20 minutes.
In a large bowl, mix together 6 whole eggs, 2 egg yolks, 400ml of cream, 200ml of milk, a pinch of pepper, and a dash of salt. Once the pastry is ready, flake 450 grams of red salmon and add it to the egg and cream mixture.
Next, lay fresh asparagus on top of the quiche, followed by grated cheddar cheese, fresh parsley, a touch of mint leaf for a burst of energy, and a sprinkle of Parmesan cheese. Bake in the oven at 180 degrees for another 15 to 20 minutes, or until the quiche is cooked through.
Remove the quiche from the oven and enjoy this delicious recipe with your family and friends.
Ingredients:
- Pastry for quiche
- 6 whole eggs
- 2 egg yolks
- 400ml cream
- 200ml milk
- Pinch of pepper
- Dash of salt
- 450g red salmon
- Fresh asparagus
- Grated cheddar cheese
- Fresh parsley
- Mint leaf
- Parmesan cheese
Cooking steps:
- Preheat the oven to 180 degrees.
- Line a 9-inch ceramic quiche tray with pastry.
- Blind bake the pastry for 15 to 20 minutes.
- In a large bowl, whisk together the eggs, egg yolks, cream, milk, pepper, and salt.
- Flake the red salmon and add it to the egg mixture.
- Lay fresh asparagus on top of the quiche.
- Sprinkle grated cheddar cheese, fresh parsley, mint leaf, and Parmesan cheese.
- Bake in the oven for another 15 to 20 minutes.
- Remove from the oven and serve. Enjoy!
