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Smoked Salmon Asparagus Quiche

eggs, salmon

pastry for 9-inch single-crust pie
1 tablespoon Dijon mustard
1 cup chopped asparagus
4 ounces thinly sliced smoked salmon; or
prosciutto or Black Forest ham
3/4 cup shredded Jarlsberg or Swiss cheese
1 tablespoon chopped fresh dill; or
1 teaspoon dried
3 eggs
1 cup milk
1/4 teaspoon each salt and pepper

On floured surface, roll out pastry to fit 9-inch quiche or pie plate; trim, leaving 1-inch overhang. Fold inside rim; flute edge if using pie plate. Prick all over with fork. Line with foil; fill with pie weights. Bake in bottom third of 400°F oven for 15 minutes or until rim is light gold. Remove foil and weights; let cool on rack. .Brush shell with mustard; sprinkle with asparagus, then salmon, 1/2 cup of the cheese and dill. Whisk together eggs, milk, salt and pepper; pour into shell. Sprinkle with remaining cheese. Bake in centre of 375°F oven for 35 minutes or until knife inserted in centre comes out clean. Let cool on rack for 10 minutes. VARIATION: Caramelized Onion Artichoke Quiche: Omit salmon, asparagus and dill. Use 1 jar (6 ounces) marinated artichoke hearts, drained and chopped, 1/2 cup chopped roasted red peppers, and caramelized onions as follows: In skillet, melt 2 tablespoons butter in skillet over medium heat; cook 2 onions, thinly sliced for 2 minutes. Cook over medium-low heat, stirring occasionally, for 40 minutes or until very soft and golden. Let cool.

Contributor: Canadian Living - April, 1999

Yield: 8 wedges

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