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posted: 2/22/2012 6:00 AM

Salmon, Goat Cheese and Asparagus Quiche Torte

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    Courtesy of Norwegian Seafood Council

 

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.

Serves six.

Norge, Salmon From Norway

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