Recipe: Salmon and Asparagus Quiche with Parmesan Cheese

SALMON AND ASPARAGUS QUICHE WITH PARMESAN CHEESE

4 cups water
1/4 cup dry white wine
1 teaspoon kosher salt
1 medium clove garlic, crushed
1 fresh dill sprig
1/2 teaspoon whole black peppercorns
1/2 pound salmon fillet
12 ounces fresh asparagus spears
1 tablespoon butter
1/4 cup minced shallots
2 teaspoons minced fresh thyme
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (10-inch) baked pastry shell
1/4 cup grated Parmesan cheese
3 large eggs
1 cup half-and-half or milk

TO PREPARE THE SALMON:
Combine the water, wine, salt, garlic, dill sprig and peppercorns in a 3 1/2-quart pan; bring to a boil. Slip the salmon into the liquid and bring to a gentle simmer. Cover the pan and cook about 12 minutes per inch of thickness or until the salmon is cooked through. Transfer the salmon to a plate, cool and refrigerate.

When cold, remove the skin and bones and separate into small pieces. Refrigerate until ready to use.

TO PREPARE THE REST OF THE FILLING:
Snap the ends from the asparagus. If it's very sandy, remove the scales with a paring knife. Wash well. Cut into 1/2-inch pieces. Bring a pan of water to the boil, add the asparagus and time 1 1/2 minutes. Drain in a colander and rinse with cold water until cool. Drain on a paper towel-lined plate.

Preheat oven to 375 degrees F.

Heat a nonstick skillet over medium heat. Melt the butter, then add the shallots. Saute 3 minutes. Remove from the heat and gently stir in the salmon, asparagus, thyme, lemon zest, salt and pepper. Spread in the bottom of the baked pastry shell. Sprinkle the Parmesan on top.

In a large bowl, whisk together the eggs and half-and-half until smooth. Pour over the filling.

Bake about 35 minutes, or until puffed and golden brown. Serve warm, cut into wedges.

Makes 6 to 8 servings
Adapted from source: The Good Egg by Marie Simmons