Directions:
- Preheat oven to 425F (220C). Roll out pastry dough & use it to line a buttered pie pan. Using the tines of a fork, prick the pastry (sides & bottom) at regular intervals. Bake blind for 10 min (See note below).
- Peel asparagus, discarding most of the tough stem & reserving the tips & tender parts. Cook for 15 min in boiling salted water. Drain well, allow to cool slightly & chop roughly.
- Reduce oven temp to 375F (190C). Evenly distribute the cooked asparagus & smoked salmon strips in the baked pie shell.
- Beat the eggs, creme fraiche, mustard, milk, salt & pepper in a bowl. Pour the mixture into the pie shell, bake for 30 min & serve immediately.
- NOTE: To bake blind in Step #1, the recipe recommended the use of a circle of parchment paper to line the bottom of the pie shell & then filling it w/baking beans, rice or chickpeas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.77 Kcal (862 kJ) | ||
| Calories from fat | 80.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 14% | |
|---|---|---|---|
| Cholesterol | 60.14mg | 20% | |
| Sodium | 313.79mg | 13% | |
| Potassium | 185.76mg | 4% | |
| Total Carbs | 22.98g | 8% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 3mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 80.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 130.35 Kcal (546 kJ) | ||
| Calories from fat | 51.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 14% | |
|---|---|---|---|
| Cholesterol | 38.1mg | 20% | |
| Sodium | 198.78mg | 13% | |
| Potassium | 117.67mg | 4% | |
| Total Carbs | 14.56g | 8% | |
| Sugars | 2.1g | 13% | |
| Dietary Fiber | 1.04g | 7% | |
| Protein | 6.05g | 19% | |
| Vitamin C | 1.9mg | 5% | |
| Iron | 1.3mg | 11% | |
| Calcium | 51.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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