Smoked salmon and asparagus quiche with rice crust

Preparation time 20 minutes

Total time: 1 hour 15 minutes

Ingredients

Crust

750 mL (3 cups) cooked basmati rice
2 eggs
80 mL (⅓ cup) grated Parmesan
7.5 mL (½ tbsp.) lemon juice
30 mL (2 tbsp.) white and black sesame seeds
To taste, salt
Pepper

Quiche

15 mL (1 tbsp.) Dijon mustard
250 mL (1 cup) asparagus cut diagonally, blanched
250 g (8 oz.) slices of smoked salmon
175 mL (¾ cup) grated Swiss cheese
15 mL (1 tbsp.) chopped fresh dill
10 mL (2 tsp.) snipped fresh chives
5 mL (1 tsp.) lemon zest
3 eggs
250 mL (1 cup) milk
To taste, salt
and pepper

Directions

Preheat oven to 180°C (350°F).
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.
Brush prebaked crust with Dijon mustard. Add the asparagus, salmon, cheese, herbs, and lemon zest.
Whisk together the eggs, milk, salt, and pepper in a bowl and pour over the ingredients in the crust.
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.

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