I find Quiche is so versatile and quick to prepare. This decadent smoked salmon version is great served with a salad for an easy mid-week dinner. The first time i saw one made was by Mary Berry and we know she makes everything look so easy and it really is.
Ingredients
2 sheets frozen shortcrust pastry, thawed
100 gasparagus, sliced diagonally into 1cm thick pieces
6 eggs
1/4 cup(60ml) cream
100 g smoked salmon, cut into strips
4 green onions, white part only, sliced thinly
1 tbsp chopped fresh dill
1 cup(100g) grated mozzarella cheese
Steps
Preheat oven to 190°C/170°C fan-forced.
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.
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.
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.