Salmon Quiche


1 packet shortcrust pastry

300g hot smoked salmon

100g fresh asparagus, chopped

6 free range eggs

500ml milk

250g Galbani Mascarpone


1/4 cup finely chopped dill



100g baby asparagus, blanched

100g smoked salmon

125g Galbani Mascarpone


Preheat the oven to 200°C.

Roll out the pastry on a lightly floured surface until 3mm thick.

Line a 15cm round x 5cm deep greased fluted tart tin with the pastry.

Lightly prick the base with a fork and then place in the fridge for 30 minutes to rest.

Cover the pastry with baking paper and fill with dried beans or uncooked rice.

Blind bake for 10 – 15 minutes.

Remove the paper and beans and bake for a further 6 – 8 minutes or until golden.

Reduce the oven temperature to 160°C.

Flake the salmon evenly into the pastry case and top with the freshly chopped asparagus.

Whisk the eggs, milk and creamy Galbani Mascarpone together.

Add the dill and season well.

Pour over the salmon and bake in the oven for 60 minutes or until filling is just set.

Allow to cool for 15 minutes, remove from the tin and serve warm, topped with fresh blanched baby asparagus, smoked salmon and dollops of Galbani Mascarpone. Finito!

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