Salmon, Leek and Asparagus Quiche with Sour Cream Pastry 12/3 cups (250 g) flour
SERVES 6 PREP 60 mins COOKING 60 mins
1 leek, finely sliced
50 g butter, chopped
6 sprigs sage
6 eggs
½ cup (125 ml) cream
2 bunches asparagus, tops cut and stems thinly sliced
180 g Cracked Pepper & Vanilla Bean
Hot Smoked Salmon, sliced
SOUR CREAM PASTRY
1 tsp cracked pepper
½ bunch parsley, leaves picked
200 g unsalted butter, chopped and chilled
125 g sour cream
For the pastry, place flour, pepper, parsley and butter in a food processor and whiz until finely chopped. Add sour cream and pulse until mixture comes together to form a ball. Transfer to a clean work surface and press to form a disc. Wrap in plastic wrap and chill for 30 minutes. Use a rolling pin to roll out to 3 mm thickness then use to line a 24 cm quiche dish, trimming excess (I keep this and use it to make savoury crackers). Dock the bottom with a fork. Line with baking paper and baking weights (I used rice) and chill for a further 20 minutes.
Meanwhile, preheat oven to 200°C. Grease and line a baking tray with baking paper. Add leek, butter and sage and add to preheated oven for 10–15 minutes or until leek has softened. Stand to cool.
Add pastry to oven and bake for 15 minutes, or until edges are golden. Remove baking paper and baking weights and cook for a further 10–15 minutes or until pastry is cooked through. Whisk eggs and cream. Arrange leek mixture and asparagus in pastry. Add salmon pieces then pour in egg mixture. Return to the oven and reduce to 160°C. Cook for a further 25–30 minutes or until golden and cooked through. Stand for 10 minutes then cut and serve warm.