Isn’t it great to combine two favorite foods? It’s sort of like creating a super favorite food. Or something like it. In my case it’s asparagus – hey, first asparagus idea of the season! – and quiche. I’ve mentioned it before: quiche or tarte aux légumes is a comfort food of mine. As is basically everything that comes out of the oven. Maybe it has something to do with the warmth of the oven as well?
Anyway, I just recently discovered how well salmon and asparagus taste together. From there, and with a road trip on my mind, it was not hard to get to the idea of a salmon asparagus quiche. So here it goes…
Salmon Asparagus Quiche with a bearnaise style sauce
1 kg white asparagus
3 stalks spring onion
the usual dough as explained here
sauce bearnaise style adapted from Chefkoch
2 entire eggs
some lemon juice
3 tablespoons oat cream
1 t mustard
1 t sugar
some salt and pepper
1 tbs provencal herbs
150 g butter
Let’s start with a tip: buy peeled asparagus! In my town every booth seeling the queen of veggies does sell it peeled, too, and it’s so worth the extra charge. If you feel like peeling yourself, go ahead and do so as the first step. Blanch the stalks for 5 minutes in the steamer.
Prepare the dough and blind-bake it for ten minutes. I like to place a piece of parchment paper on the dough in its quiche dish and cover it in beans. Bake at 200°C.
If you haven’t done so already you would meanwhile blanch the asparagus. Clean and chop the spring onions and the salmon. It’s up to you if you use the fish skin or not, I prefer without. Heat a little olive oil in a skillet and saute onions and salmon.
In a tall vessel or a blender combine two eggs, lemon juice, oat creme, mustard and sugar and blend. Heat butter and add it to the mixture while blending. Don’t be shy to season with salt, pepper and provencal herbs.
Remove the beans from the quiche base and lay out the asparugus stalks. You will need to cut some of them if, like me, you are using a round baking dish. Spread the salmon and onions on the asparagus and cover everything with your bearnaise style sauce. Bake for 25 to 30 minutes on 200° celsius.
For me the mustard in the sauce really did the trick. I knew beforehand that I loved the fish and veggie flavour combination but our usual go to sauce hollandaise wouldn’t do the trick in a quiche. I can even see more mustard – or different types of it – in this for all of us who like it even more savory…