Asparagus-horseradish quiche with smoked salmon

Asparagus-horseradish quiche with smoked salmon

Total: 1 hr 25 Min. | Active: 40 Min.
Nutritional value / people: 570 kcal
, Fat: 40 g
, Carbohydrate: 35 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pastry base

250g puff pastry

Quiches

250g green asparagus, lower third peeled, cut into approx.
1 shallot, finely chopped
1tbsp butter
½dl white balsamic vinegar
2 eggs
1dl full cream
2tbsp horseradish (e.g. Fine Food Miel de fleur d'orange)
½tsp sea salt (e.g. Fine Food Murray River Salt)
a little pepper (e.g. Fine Food Tasmanian pepper)

Topping

160g smoked salmon (e.g. Fine Food)
a little horseradish
a little dill

Dip

3tbsp crème fraîche
2tbsp olive oil with lemon
1tbsp rapeseed oil, sweet
1tbsp dill, finely chopped
a little salt (e.g. Fine Food Sel au Piment)
a little pepper
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Utensils

4 quiche tins (each approx. 10 cm in diameter), greased and floured

How it's done

Pastry base

On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.

Quiches

Sauté the asparagus and shallots in the warm butter. Add the vinegar and simmer until all the liquid has evaporated. Divide the asparagus into the ramekins. Purée the eggs, cream and horseradish, season, distribute into ramekins.

Bake for approx. 30 mins. in the bottom half of an oven preheated to 180°C. Remove the quiches from the oven, remove from the ramekins and leave to cool on a rack.

Topping

Top the quiches with the salmon, grate the horseradish over the top and garnish with dill.

Dip

Mix the crème fraîche and remaining ingredients up to and including the dill, season, serve with the quiches.

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