Preparation time: 25 minutes. Serves: 4.
2 whole eggs
2 egg yolks
1 1/2 cups half and half cream
1/4 teaspoon black pepper
1/2 teaspoon dried dill
4 ounces shredded Swiss cheese
3 ounces smoked wild salmon
2 tablespoons chopped green onions
1 tablespoon drained capers
6 spears asparagus, blanched or steamed 2 minutes and cut into 1 inch pieces
12-16 pencil thin asparagus, blanched or steamed and left whole for topping quiche
One 8-9 inch unbaked pie shell
Beat the eggs, egg yolks, cream, dill, and pepper in mixing bowl with a wire whip until blended
but not frothy
Place crust on sheet pan lined with wax or parchment paper
Layer with Swiss cheese, smoked salmon, green onions and asparagus
Pour egg mixture over all and then place whole pencil asparagus on top, fanning them from the
center of the quiche (see picture above)
Bake at 350 degrees for 35-40 minutes or until quiche is puffed up and browning on top
Let sit few minutes before cutting and plating.
May be refrigerated and reheated later in microwave oven
I serve this with fresh fruit or a salad and my Bran Muffins.