Smoked Salmon Asparagus Quiche
Serves 6 - 8
- 1/4 lb (125 g) thin asparagus, cooked, drained, and cut into 1 1/2-in (3.5-cm) lengths
- 30z (90 g) smoked salmon, cut into strips
- 1 1/4 cups (300 g) plain yogurt
- 2 eggs
- 1 tbsp chopped fresh dill
- black pepper
SHORT CRUST PASTRY
- 1 1/2CUPS (175 g) all-purpose flour
- 6 tbsp (90 g) butter about 2 tbsp cold water
- * 9-in (23-cm) quiche dish or pan
- * dried beans or pie weights
STEPS :
- Make the pastry: put the flour in a bowl, add the butter, and rub in. Add enough
water to bind to a soft dough. Cover with plastic wrap and chill for 30 minutes.
- Roll out the pastry and use to line the dish. Prick the pastry with a fork.
- Line the pastry shell with foil or waxed paper and fill with dried beans or pie
weights. Place the quiche dish on a heated baking sheet and bake in a 425癋 (220癈)
oven for 15-20 minutes, removing the foil and dried beans for the final 10 minutes.
- Arrange the asparagus and half of the salmon in the pastry shell. Mix the yogurt,
eggs, dill, and plenty of pepper and pour into the shell. Arrange the remaining
salmon on top.
- Reduce the oven temperature to 350癋 (ISO癈) and bake for 35 minutes or until golden
and set. Serve warm or cold.
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