Salmon and Asparagus Quiche
What do you get when you cross salmon with asparagus? No, this isn't a bad joke, the answer's a delicious, light quiche perfect for an English lunch on the lawn. It keeps well too.
Ingredients
- 225g (8oz) shortcrust pastry
- 175g (6oz) salmon tail fillet, skinned and cubed
- 100g (4oz) asparagus tips, blanched
- 3 eggs
- 300ml (1/2pt) semi skimmed or full cream
- 150ml (1/4pt) single cream
- salt and freshly ground black pepper
- 1 tsp (5ml ) fresh chopped dill or chives
Directions:
Preheat the oven to 400F / 200°C / Gas mark 6.
Roll out the pastry on a lightly floured surface and use to line a 23cm (9in) loose bottom fluted flan tin. Line with baking parchment and fill with baking beans then bake blind for 10 minutes.
Remove the beans and paper and arrange the salmon and asparagus over the base of the flan. Whisk together the eggs, milk, cream and seasoning and pour over the salmon. Sprinkle the top with dill or chives.
Reduce the oven to 350F/180C/Gas mark 4 and return the flan to the oven for 25 minutes. Serve warm or cold sliced into wedges.