![Smoked Salmon and Spring Vegetable Quiche](-/media/images/united-states/widen/recipes/recipe_tile11.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Smoked Salmon and Spring Vegetable Quiche
Smoked Salmon and Spring Vegetable Quiche
KEEP SCREEN ON
Yield: Makes 4 to 6 servings
Ingredients
Ingredients
1 1/2 cups flour1/2 teaspoon kosher salt
1/2 teaspoon sugar
9 tablespoons unsalted cold butter, cut into 1/2-inch pieces
5 tablespoons ice water
Ingredients
6 ounces shiitake mushrooms, stems removed, thinly sliced
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup diced asparagus pieces
1 small leek, dark green top removed, halved and thinly sliced
1 tablespoon unsalted butter
1 teaspoon chopped fresh thyme leaves, divided
3 large eggs
3/4 cup heavy cream
2 ounces very thinly sliced smoked salmon, cut into small pieces
2 ounces crumbled goat cheese
Preparation Method
To prepare the crust:
- In food processor bowl with cutting blade, process flour, salt and sugar for 15 seconds.
- Add butter; process until mixture resembles coarse meal.
- Drizzle mixture with ice water and pulse until mixture holds together when pressed together.
- * Remove mixture from food processor, form into a disk, wrap in plastic wrap, and place in Sub-Zero refrigerator for 1 hour to 1 day.
- Position oven rack to rack position 4. Preheat Wolf electric oven in CONVECTION BAKE at 350°F.
- Remove chilled dough from plastic wrap and place on floured surface. Allow dough to rest for 10 minutes to warm up slightly.
- Roll dough into 12-inch circle, using a floured rolling pin, and rotating the dough frequently to prevent sticking.
- Place dough in 10-inch fluted tart pan pressing into the corners and up the sides. Trim excess dough from the edges. Perforate dough with the tines of a fork.
- Place in Sub-Zero freezer, uncovered, for 10 to 15 minutes.
- Remove from freezer, line with foil, and fill at least 3/4 full with pie weights.
- Bake for 20 minutes, until crust just begins to turn golden. Remove from oven, remove pie weights and foil.
- Continue to bake 10 minutes more. Place on a rack to cool.
To prepare filling:
- Toss mushrooms with olive oil and season lightly with salt and pepper. Place on baking sheet lined with parchment paper in a single layer.
- Bake in CONVECTION BAKE at 350°F for 10 minutes. Remove from baking sheet and set aside. Leave oven heating.
- Meanwhile, in 2-quart saucepan on Wolf cooktop over high heat, bring 1 quart salted water to a boil.
- Add asparagus pieces and cook for 1 minute. Remove immediately, drain asparagus and submerge in ice water. Set aside.
- In 2-quart bowl place sliced leeks. Cover completely in cold water to clean; drain and repeat.
- In 10-inch skillet over medium-high heat, melt butter and add leeks. Sprinkle with salt, pepper and 1/2 teaspoon thyme. Sauté leeks 5 to 6 minutes or until soft and bright green. Remove leeks and place in bowl; set aside.
- Whisk eggs and cream together with 1/8 teaspoon salt and pepper. Set aside.
To assemble quiche:
- In prepared cooled crust, layer leeks, mushrooms, smoked salmon and asparagus.
- Carefully pour egg mixture over the filling. Sprinkle with goat cheese and remaining 1/2 teaspoon thyme.
- Place in oven for 30 minutes, until center is set and crust is golden brown.
- Let cool for at least 10 minutes and serve warm or at room temperature.
* If necessary, continue to add half tablespoons ice water until this consistency is achieved.
Recipe created by Bon Appetit Executive Chef Mary Nolan.