Mini salmon and asparagus quiches

03/16/2017 18:00:42

Mini salmon and asparagus quiches

Mini salmon and asparagus quiches

Tempo di preparazione: 60 minuti

INGREDIENTS

FOR THE SHORTCRUST PASTRY:

  • 200 g of plain flour
  • 100 g of cold butter
  • ice-cold water (about 6 spoonfuls)
  • a pinch of salt

FOR THE FILLING:

  • a bunch of asparagus
  • a pack of filleted salmon (pre-cooked)
  • or smoked salmon
  • 100 ml of fresh cream
  • 2 eggs
  • 3 spoonfuls of Parmesan cheese
  • salt and pepper to taste

PREPARATION

FOR THE SHORTCRUST PASTRY:

  1. Put the flour, a pinch of salt and the cold butter in a bowl.
  2. Work the ingredients with your fingertips until the mixture is sand-like with lots of crumbs.
  3. Now add the ice-cold water gradually and work the mixture well to obtain a smooth, stretchy and even dough.
  4. Form a ball and flatten it slightly. Wrap it in cling film and leave it in the fridge for about 40 minutes.
  5. Roll out the shortcrust pastry on a lightly floured surface.
  6. Using the mould, cut out circles and squares directly on the silicone mat.
  7. Cut out strips of pastry about 10 cm long and position them on the edges of the mould, pressing lightly to attach them to the base.

FOR THE FILLING:

  1. Clean the asparagus, removing the end of the stalk.
  2. Steam them, or blanch them quickly until they’re soft.
  3. Leave to cool and cut into small pieces, keeping the tips aside.
  4. In a bowl, energetically beat the eggs with the cream and grated Parmesan.
  5. Then mix in the salmon and pieces of asparagus and add salt and pepper to taste.
  1. Pour the filling into the mini quiches and garnish the surface with the asparagus tips.
  2. Bake in a preheated oven at 200 °C for about 10–15 minutes or at least until they are all golden brown.
  3. Leave to cool briefly before serving.

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