28 July 2012

Plate Up. Smoked Salmon and Asparagus Quiche

 This quiche is my ‘go-to’ recipe for when I want something delicious, indulgent and a little bit posh, but without the effort. This really is the simplest recipe, made a little tougher if you wish to make your own shortcrust but if you’re a little time poor like me, the packet stuff will do. This quiche is delicious served fresh from the oven with a balsamic dressed salad, but I also love it cold for lunch the next day! (Serves 4-6 depending on your portion sizes.)

What you’ll need:
1 ½ sheets shortcrust pastry
100g asparagus, sliced diagonally into 1cm pieces
6 eggs
¼ cup cream
100g smoked salmon, cut into strips
1 white onion, diced
1 tablespoon fresh dill
1 cup grated mozzarella
Olive oil

What to do:
Preheat oven to 170C. Grease 23cm quiche tin and line with shortcrust pastry. Prick with fork.

Blind bake pastry for 15minutes by covering with baking paper and pastry weights. (I like to give my baking paper a little spray with oil so as to avoid it sticking to the pastry.) Remove weights and paper and bake for a further 10minutes.

Meanwhile, pan fry asparagus in a drizzle of olive oil and season well with salt and pepper. Cook until slightly charred and easy to pierce with a fork.

Whisk eggs, cream and dill in a bowl. Season.

Sprinkle onion, salmon, asparagus and mozzarella in the pastry case and pour over the egg mixture. Bake for 25minutes or until just set. Serve with your favourite salad, I love rocket, apple and walnut with this.

Photo by Krissie.