Havarti, Asparagus & Smoked Salmon Quiche

June 8, 2009 | Filed Under Baking, Foods I Never Liked Before Until I Started to Cook, Quiches | 20 Comments 

Since I made my first quiche, I discovered that I like making-  eating them.  Okay, making and  eating them.  I like the various mixtures, which one can choose to make a quiche.   I decided to try Jenifer’s combination of Havarti, asparagus and smoked salmon that I found on Nectar & Light.  

I’m getting better at making the pâte brisée (the crust) and I’m glad about that.   Jenifer uses a food processor to make her crust but I made mine by hand and I’m happy to write that it came out well.  Really well.  This is the best crust I’ve ever made and tasted.  It was just as Jenifer described, "rich, flaky and buttery."  It was delicious!

I’ve never tasted Havarti cheese before and I liked it a lot.  I think I’ve mentioned in earlier posts that before I started cooking, I never cared for asparagus (or quiches for that matter), but I love them now.  

I’m so proud of myself when I make something that comes out well.  I enjoyed my quiche very much.  So did everyone in my household who ate it.  I’d planned on taking the leftovers to work the next day for lunch.   However, when I went into the kitchen to save a piece, I found the pan empty.  There was nothing left.  I guess that’s a compliment, huh?

Paz

Havarti, Asparagus & Smoked Salmon Quiche

Nectar & Light

Making the Pâte Brisée:

Pâte Brisée {for one crust}

~ 1 1/2 c. flour

~ 1/4 t. salt

~ 9 T. butter, cold and cut in chunks

~ 3 T. ice water

the easiest method for creating this particular crust is in a food processor.  i have not attempted to make it with a pastry blender but i am sure it is doable.  in the processor {fit with the blade} add the flour, salt and butter.  process until the flour resembles a fine meal - then through the opening on the top of the lid, add the 3 T. of ice water - continue to allow the processor to run until a ball of dough is formed.  remove the dough and form it into a thick disc.  if you want to use it right away, you should refrigerate it for at least 30 minutes prior to rolling it out.  if you will use it within a day or so, wrap it tightly in plastic {or a ziploc} and store in the refrigerator.  as mentioned, if does store quite well in the freezer.  i wrap each disc individually and remove from the freezer within two hours of when i would like to use it.

Making the Quiche

for the quiche, this pie crust should be rolled out and placed into a lightly buttered quiche pan or deep pie dish.  finish the edges as you wish.  the crust should be pre-baked at 375 for 20 minutes, or until it begins to turn golden.  when pre-baking crusts, they have a habit of rising a bit - be sure to place pie weights or beans into the shell to avoid this - using another pie dish that fits perfectly inside the shell works as well.

quiche filling:

~ 3 eggs

~ 1 1/2 c. heavy cream

~ 1 c. havarti {shredded}

~ 1 c. steamed asparagus cut into 1 inch pieces

~ 1 c. smoked salmon {flaked} - this is about two packages worth

~ salt and pepper to taste

to shred the havarti - because it is such a soft cheese - place it into the freezer for about 10 minutes to make it easier to shred.  whisk together the eggs and heavy cream. stir in havarti, asparagus and salmon.  add pepper and salt - you should not have to salt this too much as smoked salmon is on the rather salty side.  pour the filling into the baked crust and place in oven at 325 for 45 minutes.  the quiche is done when an inserted fork comes out clean.  let the quiche settle for about 15 minutes before cutting into it.