Friday, 9 January 2015


Salmon & Asparagus Quiche. 

180g pre-rolled shortcrust pastry 
4 eggs 
1 fillet salmon, defrosted & flaked 
60g smoked salmon 
7 large/12 small asparagus stalks, broken up with ends removed 
30g cheddar cheese, grated 
1.5 tbsp parmesan or vegetarian parmesan type cheese 
15g organic butter, melted 

Place the rolled pastry in a 9" flan dish, pressing into the edges and removing any excess from the sides. In a mixing bowl, crack the eggs, beat for a minute and then all the remaining ingredients, except the parmesan and mix well. Pour the contents into your pastry case and sprinkle the parmesan over. Place in a preheated oven of 180C for 20mins. Remove and allow the quiche to cool before slicing and serving with salad.