- Serves 4
- Prep Time: 10 mins
- Cook Time: 50 mins
- 1 pack Mowi smoked salmon – sliced or torn in half
- 200g Asparagus – trim the woody part of the asparagus (if the asparagus is thick, blanch for 1 minute in boiling salted water, then refresh in cold water and dry)
- 1 pack Ready rolled puff pastry
- Fresh tarragon – chopped (you can replace the tarragon with other herbs e.g. parsley, chives, dill, chervil) – small bunch
- 4 Whole large eggs
- 150ml Crème fraiche
- 150ml Double cream
- Salt & pepper – to taste
- 2 tbsp Grated parmesan
Preheat oven and baking tray to 170°c Fan
Lightly oil a suitable tart tin
On a floured work surface, roll out the pastry to make it slightly thinner (about2 – 3mm) then line the tin.
Prick the base of the tart with a folk and Place in the fridge for 30 minutes
Gently whisk the eggs, crème fraiche, cream, tarragon together. Season with salt & pepper (not too much salt as the smoked salmon will season the egg mix)
Place the asparagus into the base of the pastry and lay the salmon over the asparagus
Pour the egg mix into the quiche
Place the quiche onto the pre-heated baking tray and cook for 30 – 35 minutes until the pastry is cooked.
Leave to cool in the tin for 10 minutes before removing. Serve warm or cold.
Smoked salmon & asparagus quiche