Asparagus and salmon quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put flour, 1 pinch of salt, egg yolks, 3 tablespoons of cold water and butter in flakes into a mixing bowl and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out dough between two layers of baking paper to a circle (approx. 26 cm Ø). Remove the upper baking paper. Place the dough in a tart mould with lift-off base (22 cm Ø), press it down, pressing the edge slightly up (over the edge of the mould). Chill for about 20 minutes.

2. 2

   Peel the asparagus and cut off the woody ends. Cook the asparagus in lightly simmering salted water for 7-10 minutes, depending on the thickness. Wash and clean the mangetouts and cook them in boiling salted water for about 2 minutes. Drain and rinse in cold water. Wash the salmon, dab dry and cut into bite-sized pieces. Line the tart base with baking paper and dried peas and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom shelf for approx. 15 minutes in a blind oven. Remove paper and dry peas and bake for another 5 minutes. Let cool off

3. 3

   In the meantime, wash the chervil, shake dry, pluck off the leaves and chop. Mix eggs and milk, season with salt and pepper. Stir in chervil. Cut asparagus into pieces, halve sugar snap peas. Spread the asparagus, snow peas and salmon on the tart. Pour egg milk over them and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for approx. 30 minutes until the filling is firm

4. 4

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
250 kcal

CARBS
19 g

FATS
16 g

PROTEINS
8 g