A quiche is a fabulous vehicle for asparagus and it makes a fabulous lunch or dinner.  

Serves 4-6  

Ingredients  

1-2 sheets short crust pastry  

5 large eggs  

½ cup grated cheese  

½ cup cream (can use milk)  

½ cup chopped parsley  

½ tsp sea salt  

¼ tsp black pepper  

100g cold smoked salmon  

5 spears asparagus, cut into 4cm lengths  

Method 

1.Preheat oven to 190 C and place a tray in to heat on the middle (or a little bit higher) rack.  

2.Roll out the pastry to fit a 23cm loose-bottom tart tin. Press into tin, leaving any overhang as this will fall away when cooked. Prick all over with a fork. Chill for 15-30 minutes before baking for 15-18 minutes or until lightly golden.  Cool.  

3.Sprinkle cheese over pastry case. Whisk eggs with cream to mix. Add in parsley, salt and pepper. Pour into pastry case. Sprinkle over cut asparagus and salmon bake for 35-40 minutes or until a slight wobble in the middle. Remove and cool to warm to serve.  

Nici’s note 

You can get away with blind baking pastry without the beans/rice if it is pricked all over, well-rested and chilled so that it doesn’t shrink.  

Make it your own 

Use feta instead of salmon. 

Use drained tinned salmon or tuna in place of smoked salmon. 

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