Salmon, Goat Cheese and Asparagus Quiche Torte
1 medium potato, peeled and finely diced
5 large eggs
2 cups asparagus cut into 1-inch pieces
2 teaspoons freshly chopped dill
Kosher salt and pepper
5 ounces goat cheese
8 ounces skinless salmon filet, cooked and flaked
1 pie crust
Heat oven to 350.
Boil diced potatoes in salted water for 5 minutes. Drain and set aside.
Whisk eggs, asparagus, dill, salt and pepper. Gently fold in goat cheese, flaked salmon and diced potatoes and pour into pie crust. Bake 30-35 minutes or until quiche is set and springy to the touch.
Norge, Salmon From Norway
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close