SPRING ASPARAGUS AND SMOKED SALMON QUICHE

 SPRING ASPARAGUS AND SMOKED SALMON QUICHE

For foodies around the world, the appearance of asparagus in markets / supermarkets is a sure sign that spring has officially arrived! Served as an appetizer, side dish, in pasta or a risotto, asparagus has always been one of my favorite vegetables.  My mother used to boil and serve it as an appetizer with a vinaigrette that contained chopped hard-boiled egg.  Growing up, the availability of asparagus each year in Hong Kong was very limited.  Therefore, asparagus was always considered a special treat.  I’ve only recently learned to appreciate the delightful combination of this earthy green veggie with smoked salmon, notably, in a delicious quiche!  

Images of asparagus were found as early as 3000 BC in Egypt and it is cultivated all around Europe, North America and even some parts of Asia, particularly around the seaside.  Aside from its appealing taste, it was even considered to be medicinal, thanks to its diuretic properties, as well as being an aphrodisiac!  Fun fact! 😜 

The most common varieties of asparagus are green or white, along with a less common purple variety from Italy.  What differentiates the green from white varieties is their exposure to sunlight. Green asparagus is allowed to grow out of the soil, absorbing the sunlight, thus producing chlorophyll (which is the pigment that gives plants their green color).  The white varieties on the other hand, are covered completely by soil, preventing any exposure to sunlight, thereby halting the production of chlorophyll.  This process is called etiolation. 

Regardless of color, all three are equally delicious, with the green varieties however, being the most nutritious and containing the most fiber.  And, if you have a green thumb like our Universal Mom – Caroline, then it’s interesting to note that when growing asparagus, it is a great companion plant for the tomato plant.  It is said that asparagus repels nematodes that attack tomatoes, and tomatoes repel asparagus beetles [1].

I hope you enjoy making this quiche – a perfect way to enjoy le Printemps!! And now, “au travail!” Let’s get started!

SERVINGS: 6

INGREDIENTS:

SHORTCRUST PASTRY:

-       300 g all-purpose flour

-       150 g chilled unsalted butter (cut into small cubes)

-       ½ tsp salt

-       4 to 5 tbsp ice water (or more if needed)

 QUICHE FILLING:

-       200 ml milk 

-       200 ml fresh cream

-       5 eggs

-       50 g parmigiano cheese (finely grated) 

-       ¼ to ½ tsp salt (depending on the saltiness of your smoked salmon)

-       Pepper to taste

-       25 to 30 thin sprigs of asparagus

-       200 g smoked salmon

-       2 Japanese leeks (1 if European, as they are much thicker)

-       130 g gruyere cheese (grated)

-       20 g unsalted butter

-       1 tsp oil

METHOD:

SHORTCRUST PASTRY:

1)    Pre-heat oven to 190 Celsius (375 Fahrenheit - I use a fan forced convection oven) and get your quiche/tart mold ready (I used one measuring 28 cm in diameter).

2)    In a large mixing bowl, combine flour and salt.  

3)    Add the butter cubes to the flour/salt and either using a pastry cutter a.k.a. pastry blender, or your fingers, quickly cut or rub the butter into the flour until you reach a bread crumb texture – around 2-3 minutes.  

4)    Little by little, using a tablespoon, begin to add the ice water (this helps in preventing the butter from melting too quickly) and mix into the flour/butter, gently combining them into a dough that holds together.  Roll into a ball shape, and flatten slightly into a round disc.

5)    Cover the entire disc with plastic wrap and place in the fridge for 30 minutes to chill.  This will allow the gluten to rest, thereby preventing shrinkage of the pastry dough during the baking process. 

6)    After 30 minutes, remove the dough from the refrigerator. Sprinkle a good ½ handful of flour on your working surface.  Using a rolling pin (also dusted with flour), roll dough out, until its large enough to cover the mold’s bottom and sides.

7)    Roll dough over the rolling pin, and place over the mold, gently forming it around the entire mold, allowing for some overhang. Once bottom and sides have been covered, cut off remaining overhang.

8)    Blind bake: Blind baking allows your dough to partially cook prior to adding the liquid filling, allowing for a more crispy and well-cooked crust, as opposed to ending with a soggy, semi-raw one. Place a large piece of parchment paper over the mold, covering the dough, and cover the parchment paper with pie weights or dried beans that will help prevent the dough from rising during baking.

9)    Bake for around 15 minutes until the crust around the edges begins to become slightly brown.  Take out of the oven, remove the parchment paper with the pie weights or dried beans, and place back in the oven for another 7 minutes until the base begins to become a golden in color. 

10) Remove from oven and prepare quiche filling.

11) Lower oven temperature to 180 Celsius (350 Fahrenheit).

QUICHE FILLING:

1)    Wash and peel asparagus stalk bases if necessary.  Using around 5-8 stalks of the asparagus, slice into 3 cm slices.  Slice leek into thin rounds.

2)    In a pan, over low-medium heat, heat up the butter (add a tsp of oil to prevent the butter from burning) and sauté the leek until softened, and then add the sliced asparagus stalks, sautéing for an additional 30 seconds.  Keep to the side.

3)    Slice smoked salmon into 1 cm wide strips. 

4)    In a large bowl, combine milk, cream, eggs, parmigiano cheese, salt and pepper and whisk until well combined.  

5)    Evenly scatter the grated cheese over the base of the tart, followed by the sautéed asparagus/leek and then the sliced smoked salmon.  Pour the milk/cream/egg mixture over the ingredients.

6)    Using the remaining whole asparagus stalks, evenly spread them around, with the bottom of the stalks pointed towards the middle and the tops pointing outwards – similar to a snowflake.

7)    Carefully place in the oven and bake for around 40 minutes, until a toothpick comes out clean from the center.  Allow to cool for 10-15 minutes before serving.

8)    Serve hot/warm or even cold with a side salad and top with extra smoked salmon if preferred!

What is your favorite quiche?  We’d love to hear your comments! 

 

Bon Appeit! En Guete! Buon Appetito! Itadakimasu!  

Gastronomically yours,

Pia 💖 

REFERENCES:

[1] https://www.westcoastseeds.com/blogs/garden-wisdom/companion-planting