Name: Salmon Quiche
Prep time: 10 min
Cook time: 45 min
Yield: 4
Ingredients: 225 g Scottish salmon, cooked and broken into large flakes; 125 g asparagus tips; 250 g shortcrust pastry; 3 x eggs; 150 ml single cream or crème fraiche; 2 x spring onions, chopped; 75 g Emmental cheese, grated; salt and pepper

Serves 4
Prep Time: 10 mins
Cook Time: 45 mins
Nutritional Information: 458 kilocalories, Carbohydrates: 21g Fat: 26g, Omega-3: 1g

Ingredients

225 g Scottish salmon, cooked and broken into large flakes
125 g asparagus tips
250 g shortcrust pastry
3 x eggs
150 ml single cream or crème fraiche
2 x spring onions, chopped
75 g Emmental cheese, grated
salt and pepper

Method

1

Pre-heat the oven to 200°C / 400°F / Gas mark 6
2

Trim the asparagus then blanch in boiling water for 3 minutes, or until tender. Drain and immediately run under a cold tap. Cut spears diagonally in half
3

Roll out pastry and line a 20cm (8 inch) loose-bottomed flat tin. Prick the bottom with a fork and fill with large piece of crumpled foil
4

Put on baking sheet and cook for 15 minutes. Remove from oven and reduce the temperature to 180°C / 350°F / Gas mark 4
5

Mix the eggs and cream together, stir in the spring onions and season
6

Place the salmon flakes and asparagus in the pastry case. Pour over the egg mixture. Sprinkle with the cheese. Return the quiche to the oven
7

Bake for a further 35-40 minutes or until the top is golden. Serve hot or cold with a salad