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Asparagus-horseradish quiche with smoked salmon
40 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 570
  • Fat about 40g
  • Carbohydrates about 35g
  • Protein about 15g
Author: Ivo Adam
This is needed
This is needed for 4 people
Pastry base
  • 250 g puff pastry
Quiches
  • 250 g green asparagus, lower third peeled, cut into approx.
  • 1 shallot, finely chopped
  • 1 tbsp butter
  • 2 eggs
  • 0.5 dl white balsamic vinegar
  • 2 tbsp horseradish (e.g. Fine Food Miel de fleur d'orange)
  • 1 dl full cream
  • a little pepper (e.g. Fine Food Tasmanian pepper)
  • 0.5 tsp sea salt (e.g. Fine Food Murray River Salt)
Topping
  • a little horseradish
  • 160 g smoked salmon (e.g. Fine Food)
  • a little dill
Dip
  • 3 tbsp crème fraîche
  • 1 tbsp rapeseed oil, sweet
  • 1 tbsp dill, finely chopped
  • 2 tbsp olive oil with lemon
  • a little salt (e.g. Fine Food Sel au Piment)
  • a little pepper
Tools
  • 4 quiche tins (each approx. 10 cm in diameter), greased and floured
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And that's how it's done
And that's how it's done
Pastry base
On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.
Quiches
Sauté the asparagus and shallots in the warm butter. Add the vinegar and simmer until all the liquid has evaporated. Divide the asparagus into the ramekins. Purée the eggs, cream and horseradish, season, distribute into ramekins. Bake for approx. 30 mins. in the bottom half of an oven preheated to 180°C. Remove the quiches from the oven, remove from the ramekins and leave to cool on a rack.
Topping
Top the quiches with the salmon, grate the horseradish over the top and garnish with dill.
Dip
Mix the crème fraîche and remaining ingredients up to and including the dill, season, serve with the quiches.