Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
On a floured surface, roll the
Pie Crust (1)
into a 10-inch circle. Place the dough on 9-inch quiche pan, cut the excess dough and pierce with fork everywhere. Place aluminum foil over the pie crust and add dried beans or rice.
Step 3
Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.
Step 4
Bring a pot of water to boil. Wash the
Asparagus (3/4 cup)
and cut 1-2 inches off the end. Blanch them in boiling water for 3 minutes. Cut into 2-inch pieces.
Step 5
In a medium bowl, whisk together the
Eggs (2)
,
Heavy Cream (2/3 cup)
,
Dried Dill Weed (1 tsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (to taste)
until smooth.
Step 6
Flake the
Smoked Salmon (8 oz)
.
Step 7
Sprinkle half of the
Cheddar Cheese (1/3 cup)
on the bottom of the pie crust. Place smoked salmon and asparagus over the cheese. Pour the egg mixture and sprinkle the remaining cheese on top. Bake for 40 minutes.
Step 8
Let it rest for 10 minutes before serving.
Rate & Review