225g (8oz) Scottish salmon, cooked and broken into large flakes
125g (4oz) asparagus tips
250g (9oz) shortcrust pastry
3 eggs
150 ml (1/4 pt) single cream or crème fraiche
2 spring onions, chopped
salt and pepper
75g / 3 oz Emmental cheese, grated
METHOD:
Pre-heat the oven to 200°C / 400°F / Gas mark 6.
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.
Roll out pastry and line a 20cm (8 inch) loose-bottomed flat tin. Prick the bottom with a fork and fill with large piece of crumpled foil.
Put on baking sheet and cook for 15 minutes. Remove from oven and reduce the temperature to 180°C / 350°F / Gas mark 4.
Mix the eggs and cream together, stir in the spring onions and season.
Place the salmon flakes and asparagus in the pastry case.
Pour over the egg mixture. Sprinkle with the cheese. Return the quiche to the oven. Bake for a further 35-40 minutes or until the top is golden. Serve hot or cold with a salad.
