Cindy's Wood Roasted Salmon Quiche
Submitted by: Regal Salmon
- 200g Regal Wood Roasted Salmon, flaked
- 12 spears fresh asparagus, blanched or 12 spears canned asparagus, drained
- 4 eggs
- 200g crème fraiche or sour cream
- 1/4 cup chopped fresh herbs such as dill, chives and parsley
- salt and freshly ground black pepper
Pastry
- 225g plain flour
- 1/2 teaspoon salt
- 125g butter, chilled and cubed
- 1 egg
- 2 to 3 tablespoons chilled water
- To prepare the pastry, put the flour, salt and butter into a food processor. Process until the mixture resembles fine breadcrumbs. With the motor running, add the egg and water. Process until the mixture starts to come together in a ball.
- Knead the pastry on a floured board until it is smooth. Wrap the pastry in plastic wrap and chill for 30 minutes. Roll the pastry out on a floured board and use to line a deep 20 cm round tart tin. Line the pastry with foil and fill this with dried beans. Bake the pastry in a preheated oven at 180C for 15 minutes.
- Remove the pastry case from the oven and place the salmon and asparagus spears on the base of the pastry case. Combine the eggs, crème fraiche or sour cream and chopped herbs in a bowl. Season with salt and freshly ground black pepper. Pour the egg mixture over the salmon and asparagus.
- Bake at 180 C for 40 to 45 minutes or until the filling is just set and the top is golden brown.
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