Salmon & Asparagus Quiche

SERVES 4-6 PREPARATION 20 MINUTES COOKING 1 HOUR

1½ sheets frozen shortcrust

pastry, thawed 100g piece smoked salmon fillet,

skin removed 1 bunch asparagus, trimmed,

halved, cut into 3cm lengths ¼ cup red onion, finely chopped 1 tablespoon dill, chopped ½ quantity frittata mixture salad or vegetables to serve

1. Preheat oven to hot, 200°C. Lightly grease a 23cm quiche or tart pan. 2. Line pan with pastry, joining sheets to fit and trimming the edges. Bake blind for 10-15 minutes until beginning to colour (see tip). Remove baking paper and weights. Bake for a further 10 minutes until pastry is golden. 3. Reduce oven to moderate, 180°C. Place pan on an oven tray. 4. Flake salmon over pastry base. Top with asparagus, onion and dill. Pour over frittata mixture.

5. Bake for 30-35 minutes until just set in the centre. Cool in pan for 10 minutes before serving with salad or vegetables of choice.