Salmon, Asparagus and Pea Quiche
Any leftovers make for a lovely lunch straight from the fridge. For a quicker dinner, use bought shortcrust pastry. £1.50 per portion
Hands-on time 25min, plus chilling and resting. Cooking time about 1hr 30min. Serves 6 FOR THE PASTRY
● 175g plain flour, plus extra to dust ● 100g unsalted butter, chilled and chopped
● 1tsp dried thyme
● 1tsp dried rosemary
FOR THE FILLING
● 3 medium eggs
● 125ml double cream
● 125g crème fraîche
● 2tsp Dijon mustard
● 25g Parmesan, finely grated
● 150g asparagus, woody ends trimmed ● 75g frozen garden peas
● 150g hot smoked salmon, skinned and flaked
1 First, make the pastry. Using a food processor, pulse the flour and butter until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour using your fingers. Pulse/mix in the dried herbs and a large pinch of fine salt, followed by 2tbsp icy cold water. Pulse/mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.
2 Lightly flour a work surface and roll out pastry; use to line a 20.5cm round, 3.5cm deep fluted tart tin. Trim excess pastry and prick base all over with a fork. Chill for 10min.
3 Preheat oven to 190°C (170°C fan) mark 5. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 20min, until pastry sides are set. Carefully remove parchment and baking beans. Return tin to the oven for 12-15min, until pastry is lightly golden and feels sandy to the touch. Remove from oven and turn oven temperature down to 170°C (150°C fan) mark 3.
4 Meanwhile, make the filling. In a large jug, whisk the eggs, cream, crème fraîche, mustard, Parmesan and plenty of seasoning. Roughly chop all but 3 of the asparagus spears and scatter into the pastry case (still in tin), along with the peas and flaked salmon. Pour in the cream mixture and arrange the whole spears on top (they may sink a little).
5 Cook for 50-55min, or until filling is golden and just set. Allow to rest for 5min before transferring to a serving plate or board. Serve warm or at room temperature.
PER SERVING
530cals, 16g protein, 40g fat (23g saturates), 26g carbs (3g total sugars), 2g fibre