Salmon Quiche
Serves 4-6
Preparation/Cooking Time: 55 minutes
225g (8oz) Tartan Quality Mark salmon, cooked and broken into large flakes
125g (4oz) asparagus tips
250g (9oz) shortcrust pastry
3 eggs
150ml (1/4 pint) single cream or creme fraiche
2 spring onions, chopped
Salt and pepper
75g (3oz) emmental cheese, grated
| 1. |
Preheat the oven to 200C, 400F, gas mark 6. |
| 2. |
Trim the asparagus then blanch in boiling water for 3 minutes, or until tender. Drain and immediately run under a cold tap. Cut spears diagonally in half. |
| 3. |
Roll out pastry and line a 20cm (8inch) loose-bottomed flat tin. Prick the bottom with a fork and fill with a large piece of crumpled foil. |
| 4. |
Put on a baking sheet and cook for 15 minutes. Remove from oven and reduce the temperature to 180C, 350F, gas mark 4. |
| 5. |
Mix the eggs and cream together, stir in the spring onions and season. |
| 6. |
Place the salmon flaskes and asparagus in the pastry case. Pour over the egg mixture. Sprinkle with the cheese. Return the quiche to the oven. |
| 7. |
Bake for a further 35-40 minutes or until the top is golden. Serve hot or cold with a salad. |
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