Smoked Salmon and Asparagus Quiche

An easy pat-in-the-pan crust makes quiche making a snap! MORE+ LESS-

By Betty Crocker Kitchens

October 28, 2008

1 1/2

cups Gold Medal™ all-purpose flour

1 1/2

teaspoons sugar

teaspoon onion salt

1/2

cup vegetable oil

tablespoons milk

package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked

package (10 ounces) frozen asparagus cuts, thawed and drained

cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)

eggs

cup whipping (heavy) cream

teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed

1/2

teaspoon salt

1/8

teaspoon pepper

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1

Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
2

Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
3

Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
4

Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Use 8 ounces of fresh asparagus spears (about 25) for the frozen, blanching spears first. To blanch, place spears in boiling water for 2 to 3 minutes or until bright green; immediately rinse with cold water.
Garnish servings of quiche with additional fresh dill weed.