So, I did decide to make another quiche. And I have to say…this one is HEAVENLY. Totally don’t mind the idea of eating this for the next five days (hello, lunch). This is fairly simple to make–the healthfulness of the dish certainly is up for debate (though I’m sure if you’re really health conscious, you can find ways to “better” this dish). One lesson learned while cooking this: if you’re crumbling goat cheese, you want the cheese to be VERY COLD. If goat cheese is at room temperature when you attempt to crumble it, you’re going to have this huge wad of delicious paste in your hands…but no crumbles.
SALMON, ASPARAGUS, AND GOAT CHEESE QUICHE
- 1 frozen pie crust
- One package asparagus
- Handful of spinach
- Approx .75 pounds salmon–deboned and skinless
- Approx. 6-8 ounces goat cheese
- Approx 2 ounces Parmesan
- 3 eggs
- White wine
- Approx 3 tablespoons butter
- Approx 2 ounces milk
- Salt and pepper to taste
- Minced garlic
- Clean your asparagus and cut into thirds. Discard the lower-most third, and place the other two-thirds in a pot.
- Add the butter and minced garlic to the pot. Season liberally with salt and pepper. Add a thin layer of white wine (in all honesty, I probably used about 3 ounces). Place on medium heat.
- When the butter has melted, place the salmon on top of the spears in the pot. Season again, and cover the pot. Lower the heat and cook for 5 minutes, or until the salmon starts to change color.
- When the salmon has changed colors, break it up (to help it cook faster).Continue to cook on low.
- When the salmon has fully cooked, remove from the heat, and toss in your spinach.
- In a separate bowl, whip your eggs. Season liberally with pepper. Add the grated parmesan and the milk.
- Use a slotted spoon to dish the salmon/veggie mixture into your pie crust (the liquid, btw, makes a great sauce base!). Add the egg/milk mixture.
- Top with goat cheese. Place in a pre-heated 375*F oven, and cook for 20-25 minutes, or until the egg has set and the cheese starts to brown.