Salmon and asparagus quiche
Tasty, wholesome salmon and asparagus quiche is the perfect idea for dinner tonight. Full of rich flavour and nutritious ingredients.
- 20 mins preparation
- 50 mins cooking
- Serves 4
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Ingredients
Salmon and asparagus quiche
- 1 1/2 sheets frozen shortcrust pastry, thawed
- 3 woolworths select free-range eggs
- 1/4 cup thickened cream
- 1/4 cup milk
- 1/4 cup finely grated parmesan
- 150 gram piece woolworths select hot smoked salmon fillet, skin removed
- 1 bunch asparagus, trimmed, halved, cut into 3cm lengths
- 1 small red onion, finely chopped
- 1 tablespoon dill sprigs
- salad to serve
Method
Salmon and asparagus quiche
- 1Preheat oven to hot, 200°C. Lightly grease a 23cm quiche pan.
- 2Line pan with pastry, joining sheets to fit and trimming edges. Bake blind for 10-15 minutes, until beginning to colour. Remove filling. Bake for a further 10 minutes until pastry is golden.
- 3Reduce oven to moderate, 180°C. Place pan on an oven tray.
- 4In a bowl, whisk eggs, cream, milk and parmesan together. Season. Flake salmon over pastry base. Top with asparagus, onion and dill. Pour over egg mixture.
- 5Bake for 30-35 minutes until just set in centre. Cool in pan for 10 minutes, before serving sliced into wedges, with salad.