Smoked Salmon Asparagus Quiche
12 portions
55mThis quiche holds one of my favorite combinations of salmon, chives, and goat cheese. I suggest making this beforehand and warming up in the microwave for a super quick breakfast! This recipe is for two quiches but I only made one in the video, so feel free to make both or just one!
What you will need
10 Eggs
1 1/2 cups Milk
1 cup Heavy Cream
4 oz. Hot Smoked Salmon
6 oz. Goat Cheese
4 Tbsp Chives
1 tsp Salt
1/2 tsp Black Pepper
1 bunch Asparagus
2 Pie Crusts
(Nutritional facts 344 calories, 24.77 g fat, 12.17 g carbohydrates, 18.11 g protein, 384 mg cholesterol, 436 mg sodium)How to cook
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Gather all ingredients.
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Portion all ingredients.
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Set oven to 350°F
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Blind baking means to partially bake the crust before adding the filling. I like to use foil to line the crust and use rice to hold the crust in place, but you can use dry beans and parchment paper or pie weights.
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Place in the oven and bake the crust for 20 minutes. Meanwhile, prepare the filling.
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Break the tough ends off of the asparagus and chop into 1-2 inch lengths.
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Chop chives until you get about 4 tablespoons chopped.
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Use a fork to gently pull apart the salmon into flakes.
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Crack the eggs into a large bowl and season with the salt and pepper. Add milk and cream.
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Whisk to combine.
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Remove the crust from the oven and lift the foil and rice out of the crust. Use the foil as a funnel to pour the rice back into the container.
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Build the quiche in two layers with half the toppings at the bottom of the crust.
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Pour in half the custard and then put the second layer of toppings on.
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Top off the quiche with custard until the crust is full. You may have some leftover depending on the size of your crust. Careful not to fill too full. I recommend placing the quiche on a baking pan and into the oven before topping off the quiche with the custard to prevent spilling.
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Bake for 30-40 minutes at 350 degrees. All ovens are different, but you are looking for the custard to be fully set but with a little wiggle to know that the quiche is done.
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