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Preheat oven to 180°C (350°F).
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Mix all crust ingredients together. Spray a 23-cm (9-in.) round cake pan with oil. Press mixture into the bottom and sides to form a 1-cm (½-in.) thick crust. Bake for 15 minutes.
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Brush prebaked crust with Dijon mustard. Add the asparagus, salmon, cheese, herbs, and lemon zest.
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Whisk together the eggs, milk, salt, and pepper in a bowl and pour over the ingredients in the crust.
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Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Variation:
Replace smoked salmon with cooked fresh salmon.
Chef’s secret
For perfectly cooked rice, rinse it with cold water until water runs clear. Place one part rice and 1½ parts cold, salted water in a saucepan. Bring to a boil, stir, cover, and reduce heat to low. Cook until water is completely absorbed and then fluff rice with a fork.
Nutrition tip
In opting for a rice crust, you'll have half the total fat, one third the saturated fat, and 2.5 times more protein than with a store-bought pie crust.