Salmon and Asparagus Quiche

CHICOPEE, Mass. (Mass Appeal) - One of the best ways to use up leftovers is to make a quiche. It’s quick and easy and will save your family money! Chef John Slattery, from Four Main Street Restaurant in Huntington showed us how to make a salmon and asparagus quiche.

Salmon and Asparagus Quiche

Ingredients:
10 -16 ounces asparagus spears, fresh
1/4 cup scallion /Green Onion, diced
1/3 cup carrots shredded
3 tablespoons butter
4 eggs
1/2 cup milk
1/4 cup flour
Fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
10 – 16 oz cooked Flaked Salmon
1 (9 inch) pie crust, unbaked

Directions:
1. Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
2. Cut remaining asparagus in 1 1/2″ pieces and arrange in bottom of pie shell.
3. Combine eggs & milk, add flour, mix well then fold in seasonings, salmon carrots and scallions.
4. Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this
effect.
5. Bake at 425°F for 35-45 minutes until set.


Cream of Green Spring Soup:

Ingredients:

½ cup butter
½ cup flour
2 cups green vegetables (we used broccoli & asparagus)
½ cup chopped onion
4 cups cream
Chicken or vegetable stock, as needed

Directions:

1. Sauté vegetables and onion in butter.
2. Add flour and stir.
3. Add cream and stir.
4. Add stock until you get your desired thickness.

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