An easy crust to put in the pan makes making a quiche very easy!
- Prep20 min
- Total1 Hr 30 Min
- 1 1/2cups Gold Medal™ all-purpose flour
- 1 1/2teaspoons
- 1teaspoon salt
- 1/2cup vegetable oil
- 2tablespoons milk
- 1package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
- 1package (10 ounces) frozen asparagus cuts, thawed and drained
- 1cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
- 1cup whipping (heavy) cream
- 2teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
- 1/2teaspoon salt
- 1/8teaspoon pepper
- Heat oven to 425°F. Combine flour, and salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
- Place dough on bottom and sides of ungreased 9x1 1/4-inch pie plate or 9x1 1/2-inch quiche dish. Sprinkle salmon over crust. Cut off bottom third of each asparagus stalk; reserve top half of stalk. Trim ends of asparagus and sprinkle over salmon. Sprinkle cheese evenly over asparagus.
- Beat eggs, whipping cream, dill, salt and pepper in medium bowl with wire whisk. Slowly pour mixture over quiche ingredients. Arrange reserved asparagus on top of quiche.
- Bake for 15 minutes. Reduce oven temperature to 325°F. Bake for 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil after 10 to 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.
Tips from the Betty Crocker Kitchens :
Use 8 ounces of fresh asparagus tips (about 25) to freeze, blanching the tips first. To blanch asparagus, place in boiling water for 2 to 3 minutes or until bright green; rinse immediately with cold water.
Garnish quiche portions with additional fresh dill.
550 Calories, 41 g Total Fat, 16 g Protein, 29 g Total Carbohydrate
- Serving Size: 1 Serving
- Calories 550
- Calories from Fat 370
- Total Fat41 g
- Saturated Fat15 g
- Cholesterol175 mg
- Sodium800 mg
- Potassium250 mg
- Total Carbohydrate29 g
- Dietary Fiber2 g
- Protein16 g
- % Daily Value*:Vitamin A24%
- Vitamin C8%
Exchanges:2 Starch; 1 1/2 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.