Salmon & Asparagus Quiche
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This quiche is amazing for picnics, buffets and packed lunches, and really tastes special. It is a great one to make with kids too- whether it be they help with a few select tasks or the whole lot. Please be aware smoked salmon is little high on the salt content so I would avoid giving large quantities of this to small children.
Serves: 8
Prep: 40 mins
Cooking Time: 45 mins
Ready In: 1 hour 35 mins
- 200g Plain flour
- 4 tbsp Olive oil
- 25g Parmesan
- 2-3tbsp Water
- 3 eggs
- 125g Smoked salmon
- 6-7 Asparagus
- Handful of Dill
- 150ml Crème Fraiche
- 100g Cheddar
- Black Pepper
- Add the parmesan into the flour, then make a little dip in the flour (like a volcano!). Add 1 egg, the olive oil and 2 tbsp water and mix it together to form a dough. If the pastry is still a bit dry add a bit more water but be careful not to make the mixture wet. Roll the dough into a ball, wrap it in cling film and put it in the fridge.
- Add the crème fraiche, eggs and cheese to a large measuring jug and give it a whisk. Then add some black pepper. Take the leaves off the dill and add them to the egg mixture, before giving it all another good mix.
- Cut the smoked salmon into chunks (or tear with your hands) and put to one side. Snap you asparagus into pieces.
- Preheat the oven to 200C/180C Fan/Gas 6. Roll out your pastry on a floured surface, then put it into a 20cm quiche dish, pushing down the edges. Fill in any gaps and rips.
- Put the smoked salmon evenly over the pastry, then the asparagus. Then pour over the creamy egg mixture, spreading it smooth with a spoon.
- Put the quiche into the preheated oven for 35-45 minutes. Leave to cool before serving. You can eat this warm or cold, and it is delicious the next day.
Method
- Add the parmesan into the flour, then make a little dip in the flour (like a volcano!). Add 1 egg, the olive oil and 2 tbsp water and mix it together to form a dough. If the pastry is still a bit dry add a bit more water but be careful not to make the mixture wet. Roll the dough into a ball, wrap it in cling film and put it in the fridge.
- Add the crème fraiche, eggs and cheese to a large measuring jug and give it a whisk. Then add some black pepper. Take the leaves off the dill and add them to the egg mixture, before giving it all another good mix.
- Cut the smoked salmon into chunks (or tear with your hands) and put to one side. Snap you asparagus into pieces.
- Preheat the oven to 200C/180C Fan/Gas 6. Roll out your pastry on a floured surface, then put it into a 20cm quiche dish, pushing down the edges. Fill in any gaps and rips.
- Put the smoked salmon evenly over the pastry, then the asparagus. Then pour over the creamy egg mixture, spreading it smooth with a spoon.
- Put the quiche into the preheated oven for 35-45 minutes. Leave to cool before serving. You can eat this warm or cold, and it is delicious the next day.
Ingredients
- 200g Plain flour
- 4 tbsp Olive oil
- 25g Parmesan
- 2-3tbsp Water
- 3 eggs
- 125g Smoked salmon
- 6-7 Asparagus
- Handful of Dill
- 150ml Crème Fraiche
- 100g Cheddar
- Black Pepper
Additional Information
Don't be worried if your kids don't like the texture of smoked salmon, it completely changes as it is cooked, but the great taste remains the same.
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