Name: Smoked salmon and asparagus quiche
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 100 gram asparagus, sliced diagonally into 1cm thick pieces; 6 eggs; 1/4 cup (60ml) cream; 100 gram smoked salmon, cut into strips; 4 green onions, white part only, sliced thinly; 1 tablespoon chopped fresh dill; 1 cup (100g) grated mozzarella cheese

Tasty, wholesome salmon and asparagus quiche is the perfect idea for dinner tonight. Full of rich flavour and nutritious ingredients.

Quiches make for great mid-week meals. This smoked salmon version comes with bright green bites of asparagus and encased in a sturdy golden crust. Add in a smear of whole grain mustard to take it to a whole new level of delicious.

Looking for more quiche recipes or more smoked salmon recipes?

Ingredients

2 sheets frozen shortcrust pastry, thawed

100 gram asparagus, sliced diagonally into 1cm thick pieces

6 eggs

1/4 cup (60ml) cream

100 gram smoked salmon, cut into strips

4 green onions, white part only, sliced thinly

1 tablespoon chopped fresh dill

1 cup (100g) grated mozzarella cheese

Method

1.Preheat oven to 190°C/170°C fan-forced.

2.Grease a 23cm loose-based flan tin or pie dish and line with pastry, trimming to fit the tin. Place the tin on an oven tray; prick the pastry lightly with a fork. Cover pastry with baking paper, fill with baking weights or dried beans or rice. Bake for 15 minutes; remove weights and paper, bake for a further 10 minutes or until pastry is browned lightly.

3.Boil, steam or microwave asparagus until just tender; drain. Whisk eggs in a medium bowl, then whisk in the cream. Season with salt and freshly ground black pepper.

4.Sprinkle the smoked salmon, asparagus, onion, dill and mozzarella over the pastry case. Carefully pour over the egg mixture. Bake for 25 minutes or until just set. Serve with salad, if desired.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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