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 NorwayCopyright © 2013 Paddock Publications, Inc. All rights reserved.