Salmon and asparagus quiche
Submitted - Ben
IngredientsFor the pastry:
200g/7oz shortcrust pastry
1 free-range egg, lightly beaten, for glazing (egg wash)
For the filling:
3 free-range eggs
200ml/7fl oz double cream
200g/7oz hot smoked salmon
200g/7oz asparagus spears, blanched
1 red onion, finely sliced
1 tsp chilli flakes
1 tbsp chopped fresh tarragon
1 lemon, juiced, zested
salt and freshly ground black pepper
MethodRoll out the pastry on a lightly floured surface and line a 20cm/8in well-buttered flan dish. Dont cut off the edges of the pastry yet. Leave the pastry to chill in the fridge for 20 minutes.
Preheat the oven to 180C/350F/Gas 4.
Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place onto a baking tray and bake blind for 20 minutes. Remove the beans and parchment and brush the pastry with egg wash. Return to the oven for another five minutes to cook the base.
Reduce the oven temperature to 150C/300F/Gas 2.
For the filling, combine the eggs, cream, nutmeg and seasoning in a bowl and mix well. Add the remaining ingredients and pour into the pastry casing.
Bake for 25-30 minutes, or until set. Remove from the oven and leave to cool and set completely.