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Salmon and Leek Quiche

Ingredients :
  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 1 tbs wholegrain mustard
  • 20g butter
  • 2 leeks, white part only, thickly sliced
  • 1 bunch asparagus, trimmed
  • 300g hot-smoked salmon, coarsley flaked
  • 3 eggs, lightly whisked
  • 1/2 cup (125ml) thickened cream
  • 1 tbs coarsely chopped dill
  • 1 tbs finely chopped chives
Method :
  • Step 1: Preheat oven to 200°C. Line a 15cm round (base measurement) by 5cm-deep fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest.
  • Step 2: Cover pastry with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 6-8 minutes or until golden. Reduce temperature to 160°C. Spread the base of the pastry evenly with the mustard.
  • Step 3: Melt butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until leek softens. Remove from heat.
  • Step 4: Reserve 3 asparagus spears; coarsely chop remaining spears. Combine salmon, leek and chopped asparagus in a bowl. Spoon into pastry case. Whisk eggs, cream, dill and chives together in a bowl. Pour over salmon mixture. Bake in oven for 45 minutes or until filling is just set.
  • Step 5: Place remaining asparagus spears in a shallow heatproof bowl. Pour over boiling water and set aside for 2 minutes to soak. Drain well. Place on the quiche. Serve warm or at room temperature.

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