Salmon Asparagus Quiche....
Dough:
200g All purpose flour
5g Salt
10g Sugar
200g Butter (cold)
110ml Water
Filling:
350g Green asparagus
3 Eggs
150ml Cream
10g Dill
10g Chives
Some peper & salt
300g Fresh salmon
Process:
-Chop, boil asparagus (4 minutes).
-Mix flour, salt, sugar and (chopped, cold) butter..
-Add water, mix slowly until a dough has formed.
-Shape it, cover and rest for 1 hour in fridge.
-Chop salmon, chives, dill.
-Mix chives, dill, cream and 3 eggs (add pepper and salt).
-After 1 hour, flatten dough and put in to greased quiche tin (28cm).
-Prepake bottom with rice ( as in video ).
-After prebake, cooldown for 15 minutes.
-Add asparagus, salmon to the quiche.
-Divide the cream / egg mixture on top.
Bake on 180C / 356F
Prebake: 15 minutes with rice / 15 minutes without rice.
Bake off: 40 - 50 minutes.
Enjoy!
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