Asparagus, Salmon and Pea Risotto Quiche

         Once I felt like making an open tart with asparagus and salmon (I think that the combination of the two is close to perfection: really subtle and clean on the palate). I switched on my computer and opened the website of one cooking magazine in search of a recipe of a quiche with these flavours. As I looked through the results, I chose two dishes that I really loved: one was a salmon tart with pea risotto used as a base instead of a traditional short crust pastry, and the other one – a simple asparagus quiche, with the spears arranged in a spectacular way. I couldn’t decide whether I should go for the first variant and place asparagus on the top of it or whether I should merely add chopped salmon to the filling of the second dish. I was like a Buridan’s ass: completely confused by the two options! After hesitating for a great while, I made a decision to combine both dishes and to come up with something that would feature all the elements. It was a real kitchen experiment! Strange as it may sound, it worked! This quiche has been cooked quite a number of times since then although I realize that the whole idea of it may seem quirky to both a Frenchman and an Italian, I would encourage them to try this dish before being very judgmental! 

Recipe adapted from two original ones from "Recipe collection" and "School of gastronome" magazines 

Ingredients

Shortcrust pastry

250 gm plain flour

150 gm butter

a pinch salt

1 egg

Filling

80 gm Arborio rice

400 ml vegetable stock

1 tbsp olive oil

1 tbsp butter

½ small onion

1 garlic clove

2 tbsp white wine

1 tbsp dill, finely chopped

55 gm fresh green peas

150 gm salmon, finely chopped

8 asparagus spears

3 eggs

60 ml light cream

3 tbsp cheese, grated

Salt and black pepper to taste

Method

1. For shortcrust pastry, combine flour, butter and salt till it resembles a fine breadcrumb. Add egg and mix until it starts to come together. Tip the mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge. Preheat the oven to 180C. Line and grease a 26cm round tart tin. Roll the dough into a circle and put it in the tin. Prick the base with a fork and blind bake (with cartouche and bakers weights on top) for 15 minutes. Keep the oven warm.
2. For filling, make a risotto: heat vegetable stock till it comes to simmer. In a pan, heat olive oil and butter and sauté the onion. Add garlic and the rice and sauté till the rice is translucent. Deglaze the pan with wine, let it evaporate to syrupy consistency. Start adding the hot stock, one ladleful at a time (don’t add a new portion till the previous one is almost fully absorbed). Cook for about 15 minutes (the rice should be slightly undercooked). Let it cool slightly, then stir in peas and dill. Season to taste, add salmon and 1 egg. Mix well and spread the mixture into partially pre-baked tart tin. Arrange asparagus spears in a circle, tips pointing outwards.
3. Lightly beat the remaining two eggs with the cream. Pour the mixture over the filling. Cover loosely with foil and put in the oven. Bake for 30 minutes, remove the foil and bake for 15 minutes more. Sprinkle with the cheese and return to the oven for 10 minutes more.

Notes:

1.      Use fresh peas for this quiche as the frozen ones will overcook.

2.      You can cut the leftover quiche in pieces and freeze them for up to 1 month.