Salmon and Asparagus Quiche

Ingredients

• • 400 g salmon
• • 300 g flour
• • 160 g butter
• • 1 egg
• • Salt
• • 8 spears of asparagus
• • 2 Tbsp. flour
• • ½ Tbsp. margarine
• • 2 c skim milk

Preparation

Shortcrust pastry: Combine flour, diced margarine, salt and egg. Use hands to mix until it forms a compact ball. Wrap the ball in plastic and let stand in the refrigerator for an hour.
Use a rolling pin to roll out the dough to a thickness of about a quarter of an inch. Completely cover quiche pan or baking dish with dough and remove any extra.
Pierce the dough with a fork so it does not puff up. Bake at 200°C (400°F) for 15 minutes.
Filling: Season salmon and bake at 180°C (350°F) for 20 minutes. Flake.
Cook asparagus and cut into small pieces.
Béchamel sauce: Add butter to hot skillet. Once melted, add flour and milk. Stir until smooth.
Mix the salmon, asparagus and Béchamel sauce. Pour the mix into the crust and bake until the top is golden brown.

Etiquetas:Quiche