This quiche is perfect for any summer day.
For the pastry, place flour and butter in blender and pulse to form fine breadcrumbs. Add beaten eggs and a little cold milk to just bind. Flatten to a disc. Wrap in cling wrap and refrigerate for 30 minutes (or put in the freezer 10 minutes). Preheat oven to 200°C. Roll dough between 2 sheets of baking paper. Line a 24cm loose based deep quiche tin and place in refrigerator for 30 minutes (or the freezer 10 minutes). Blind bake at 200°C for 15 minutes then egg wash and bake a further 10 minutes or until golden. Spread base with seeded mustard. Flake over the salmon. Scatter leeks and asparagus (reserving 3 spears for decoration) and cheese. Reduce oven to 180°C.
For the filling, heat butter in pan and gently cook sliced leeks. Remove from heat and cool. Mix leeks, cut asparagus (leaving three for decoration), salmon, and cheese. Evenly place in cooked pastry shell. Whisk eggs, cream, dill, chives together add salt and pepper to taste. Pour over the salmon mix. Top with reserved asparagus and a little extra grated cheese over top. Bake at 180°C until cooked – about 30 minutes or until just set.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99
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