Asparagus Quiche with smoked salmon and horseradish creme
Makes: 1 quiche Prep and cook: About 90 minutes.
Pie dough (pastry)
1¼ cups (180 g) white flour
8 Tbs (125g) butter
3 Tbs cold water
1¼ cups (300 ml) cream (single/half and half)
1⅓ cup (150 g) grated cheese
½ tsp salt
½ tsp black pepper
About 8 ounces ( 250 g) green asparagus
About 7 ounces (200g) sliced smoked salmon
About ½ cup (100 ml) crème fraiche
2 Tbs grated horseradish
Cut the cold butter into small cubes and mix with the flour until it forms coarse crumbs. Add the water and mix lightly into a dough. Press the dough into the pan, prick holes in the bottom with a fork. Let rest in the fridge for about 30 minutes.
Trim the bottoms of the asparagus spears and discard. Cut the rest of the asparagus into pieces, about ½ inch (1 cm) long. Set the tips aside for garnish. Slice the leek finely. Sauté the leek and chopped asparagus spears (not the tips) in a little oil for about 10 minutes.
Whisk together the egg, cream and grated cheese. Season with salt and pepper. Sprinkle the asparagus and leek around the pie shell. Pour the egg mixture over. Lay the asparagus tips on top. Bake the quiche at low heat for about 60 minutes or until the egg mixture is set and firm.
Mix the crème fraiche with grated horseradish. Salt and pepper to taste.
Serve the quiche with sliced smoked salmon and horseradish creme.