Asparagus and Smoked Salmon Quiche

By pressurecooker

Ingredients

• 1 9-inch pie shell, baked until lightly browned, cooled
• 8 - 10 fat asparagus stalks. trimmed and cut into 1-inch diagonal slices
• Olive oil
• Kosher salt
• 2 T butter
• 2 shallots, minced
• 8 ounces dry-smoked salmon
• Grated zest of 1 small Meyer lemon
• 1 tsp fresh thyme leaves
• Black pepper in a mill
• 3 large eggs
• 1 cup half-and-half
• 4 ounces Italian Fontina cheese, shredded
• 1 tsp balsamic vinaigrette
• 3 generous handfuls of salad greens

Preparation

Step 1

Preheat the oven to 425º.

Put the asparagus on a baking sheet, toss with just enough olive oil to coat it lightly and season with salt. Roast until just tender, about 10-12 minutes for very fat stalks. Remove from the oven and let cool.

Reduce the oven heat to 350º.

While the asparagus cooks, melt the butter in a small saute pan, add the shallots and cook until soft and fragrant, about 7 minutes; do not let the shallots brown. Set aside to cool.

Break the smoked salmon into smallish pieces. Add the cooled asparagus, the lemon zest and the thyme and season with several generous turns of black pepper. Add the cooled shallots and use 2 forks to toss gently. Set aside.

Break the eggs into a large bowl and whisk vigorously until light and creamy. Whisk in the half-and-half.

Spread the salmon and asparagus mixture over the surface of the pie shell and season lightly with salt. Scatter the cheese on top and purr in the egg mixture.

Carefully set the quiche on a baking sheet, slip into the oven and bake until the eggs are set, slightly puffed and golden brown, about 35 to 40 minutes.

Remove from the oven and let cool for about 15 minutes.

Divide the salad greens among individual plates.

Cut the quiche into wedges and set on top of the greens. Add a few droplets of balsamic vinaigrette to each portion of quiche and serve immediately.