Salmon and asparagus tips quiches
20
20
6
No
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, pre-cook pastry in an oven at 350°F (180°C) for 10 minutes.
- Trim asparagus and cook in salted boiling water. Drain.
- Divide Gruyère cheese at the bottom of the crust. Slice smoked salmon and asparagus (once cooked) into chunks and garnish the 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.
