A delicious summery choice, this Asparagus and Smoked Salmon Quiche can be served as a main course for dinner, as part of a summer party buffet or sliced up for picnics and lunches on the go.
It is always so exciting when the new asparagus comes into season. It’s beautiful, velvety vibrant green stalks herald the arrival of the summer so full of promise with all the treats it has in store.
Peachy, soft smoked salmon brings some added flavour and always pairs so well with any egg dishes. If you want to be virtuous you can make your own pastry, but when that’s not possible a good quality, ready rolled version makes it so much easier. This quiche took only 35 minutes from start to finish, we ate it for dinner and had the rest for lunch the next day – yum!
- I packet of good quality ready rolled short pastry.
- 6 medium free range eggs
- 200g Smoked salmon
- 1 bunch of fresh asparagus
- salt and pepper
- A handful of finely chopped fresh chives or parsley
- A sprinkle of grated parmesan.
- I always make a large quiche, as the leftovers are so useful but you could easily make a smaller one by reducing the quantity in half.
- Grease a large roasting tin (25cm x 30cm)
- Unfurl your pastry, you may need to roll it out a little more if it is a bit too thick of your taste.
- Lay the pastry inside the tin and prick it evenly about a dozen times , place grease proof paper on top. Weight the paper with either dried beans or peas but anything heat proof like a light metal saucepan lid also works.
- Place the pastry base in a medium hot oven for 15 mins until it start to go golden.
- While the pastry is cooking, lightly blanche the asparagus in some shallow boiling water for only a couple of minutes.
- Whip up the eggs and season with salt an pepper and the chopped herbs.
- Lay the drained asparagus over the part cooked pastry base.
- Tear the smoked salmon into pieces and tuck it over and around the asparagus.
- Pour over the beaten egg mixture and scatter over the parmesan.
- Place in the middle of the medium hot oven for 20 -25 minutes until the egg looks set. Watch it carefully, don't leave it too long or it'll become rubbery and dry.