SALMON ASPARAGUS QUICHE

Ingredients

• 16 long, wide leek leaves, blanched
• 4 BAYS^® English Muffins, split
• 3 eggs
• 1 cup half and half
• 1/4 teaspoon freshly ground pepper
• 3 ounces smoked salmon, chopped
• 1 cup shredded Swiss cheese
• 2 tablespoons chopped green onion (white and light green parts)
• 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dill
• 1-1/2 teaspoons capers, drained
• 24 asparagus tips, blanched

Instructions

• Wrap the perimeter of each muffin half with one blanched leek leaf, securing ends with toothpicks. Place on foil-lined and greased baking sheet. Beat eggs, cream and pepper until blended. Stir in smoked salmon, cheese, onions, dill and capers. Spoon about 1/4-cup quiche mixture onto each muffin half. Arrange three asparagus tips on top.
  
  
• Bake in a preheated 375°F oven for 25-30 minutes or until top is slightly browned. Remove from oven and let stand for 5 minutes before serving. Remove toothpicks.