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Smoked Salmon and Asparagus Quiche
Smoked Salmon and Asparagus Quiche
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Effortlessly whip up a delicious quiche with a simple pat-in-the-pan crust!
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon onion salt
  • 1/2 cup vegetable oil
  • 2 tablespoons milk
  • 1 package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
  • 1 package (10 ounces) frozen asparagus cuts, thawed and drained
  • 1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
  • 3 eggs
  • 1 cup whipping (heavy) cream
  • 2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Instructions:
  • Preheat oven to 425°F. In a medium bowl, combine flour, sugar, and onion salt. In a measuring cup, whisk together oil and milk until creamy. Pour the oil mixture over the flour mixture and stir until a dough forms.
  • Press dough into the bottom and sides of an ungreased 9x1 1/4-inch pie plate or a 9x1 1/2-inch quiche dish. Spread salmon over the crust. Trim off the bottom one-third of each asparagus spear and set the top spear portions aside. Finely chop the asparagus ends and sprinkle them over the salmon. Evenly sprinkle cheese over the asparagus.
  • Whisk eggs, whipping cream, dill weed, salt, and pepper in a medium bowl until smooth. Gently pour the egg mixture over the quiche ingredients, then elegantly arrange the reserved asparagus in a spoke pattern on top of the quiche.
  • Bake at 350°F for 15 minutes, then reduce temperature to 325°F and bake for an additional 40-45 minutes until a knife inserted in the center comes out clean. If needed, cover the crust edges with foil strips after 10-15 minutes to prevent too much browning. Allow it to rest for 10 minutes before slicing.

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