It is finally Asparagus time! We love them and use them for all different dishes. This time we did enjoy salads, classic hollandaise, pizza, baked asparagus and how you can see, delicous Asparagus-Salmon Quiche…let’s see how my sister made quiche…
Tart dough – classic:
250g flour
170g butter
1 egg
1 egg yolk
Salt
Or you can make, as I did for this quiche, tart dough from Rye flour:
250g rye flour
170g butter
1 egg
1 egg yolk
Salt and few spoons cold water, until you get smooth tart dough
The most important about tart dough is that ingredients have the same temperature, and that means room temperature. Mix all ingredients together and add so much water you need to get smooth dough.
Wrap in plastic and leave it in a fridge for 1-2 hours. Take chilled dough out of plastic wrap and place on a floured surface. Butter a tart pan. Roll dough into 30 cm circle (if your tart pan is 24-26cm), drape over it over tart pan and press into bottom edges and down sides. Use a knife to cut off excess dough, then use your fingers to push dough at the bottom of pan.
Use a fork to poke evenly spaced holes in the bottom and sides of the dough. Bake a dough 10 minutes in preheated oven.
For the Filling:
400g creme fraiche (I used one with different herbs)
75g grated cheese (I used Ementaler)
3 eggs
200g smoked salmon (alternatively thin parma ham or cooked ham)
500g white or green Asparagus, cooked al dente (or mix of green and white)
8-10 fresh cherry tomatoes
Season with salt, pepper, nutmeg…..if you like use as decoration parsley, sprouts….
Mix eggs and creme fraiche in homogeneous mass, add grated cheese and spices.
Cut out several stripes of smoked salmon and wrap around asparagus (all around asparagus or just in the middle) and place them all around tart dough.
Between asparagus put some cherry tomatoes cut in halves and pour with filling from creme fraiche, eggs and grated cheese. Preheat the oven 170C and bake 40-45 minutes. Remove from oven and let cool to room temperature.
Decorate with herbs and serve warm. If you wish, you can serve small fresh salad with Quiche.
-Croatian version-
Vrijeme šparoga veseli čak i nas Slavonke 🙂 Volimo ih pripremljene na razne načine, salate, klasični hollandaise, pizze, flammkuchen..ali krenimo prvo s receptom za prefini quiche s bijelim šparogama i dimljenim lososom koji je napravila moja sestra Lily..
Prhko tijesto – klasična verzija:
250g brašna
170g maslaca
1 jaje
1 žumanjak
sol
alternativa klasičnoj verziji je prhko tijesto od raženog brašna koje sam ja radila za ovaj quiche:
250g raženog brašna
170g maslaca
1 jaje
1 žumanjak
sol i nekoliko jedačih žlica vode dok ne umijesite glatko tijesto
Najbitnije kod prhkog tijesta da svi sastojci imaju istu temperaturu, odnosno da su sobne temperature. Sve sastojke zajedno umijesiti u glatko tijesto i ostaviti 1-2sata u hladnjaku da miruje.
Nakon toga razviti u krug oko 30-tak centimetara ako vam je quiche forma od 24-26cm te prebaciti u namašćenu i posutu brašnom formu. Tijesto koje strši iznad ruba nožem odsjeći, a dno izbosti vilicom da se ne diže kod pečenja.
Na tijesto staviti papir za pečenje i grah ili leću da se tijesto ne digne, te peći 10 minuta.
Nadjev:
400g creme fraiche (vrhnje, ja sam uzimala sa začinima unutra)
75g ribanog sira (ja sam uzela ementaler)
3 jaja
200g dimljenog lososa (alternativa tanka parma šunka ili kuhana šunka)
500g šparoga bijelih ili zelenih, kuhanih al dente (ili pola jednih, pola drugih)
8-10 svježih mini rajčica
začiniti sa soli, biberom, muškatnim oraščićem…..po želji…….klice,peršin,……za dekoraciju kad je pečeno.
Jaja i creme fraiche pjenjačom sjediniti u homogenu masu, dodati ribani sir i začine.
Od lososa izrežite nekoliko traka i time omotati šparoge (cijele ili samo po sredini, po želji) i poredati po prhkom tijestu. Između ubaciti prepolovljene svježe mini rajčice i sve to preliti nadjevom od creme fraiche, jaja i ribanog sira.
Peći na 170C° oko 40-45 minuta. Nakon pečenja ostavite da se malo ohladi,dekorirati začinima i servirati dok je jos toplo.
Po želji servirati uz svježu salatu.
