Smoked salmon & asparagus quiche

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

1

Preheat oven and baking tray to 170°c Fan
2

Lightly oil a suitable tart tin
3

On a floured work surface, roll out the pastry to make it slightly thinner (about2 – 3mm) then line the tin.
4

Prick the base of the tart with a folk and Place in the fridge for 30 minutes
5

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)
6

Place the asparagus into the base of the pastry and lay the salmon over the asparagus
7

Pour the egg mix into the quiche
8

Place the quiche onto the pre-heated baking tray and cook for 30 – 35 minutes until the pastry is cooked.
9

Leave to cool in the tin for 10 minutes before removing. Serve warm or cold.