Salmon and Asparagus Quiche |
Printer Friendly Copy |
|
|
Serves 4 |
Prep 30 mins |
Cooking 2 hours |
challenge |
|
|
|
|
My rating |
|
Ingredients |
350g shop bought short crust pastry
25g butter
1 small onion, halved and cut into thin slices
1/2 tsp fennel seeds
bunch of thin asparagus
50 ml milk
150g skinless salmon fillets
150ml double cream
2 small eggs
zest of 1/2 lemon
50g grated cheddar
Plain flour for dusting
|
|
-
Heat oven to 200C/Fan 180C/
Gas 6. Put a baking sheet in the oven to heat up. Dust a
clean work surface with flour, then roll out 300g in a 10
x 15cm tin. Trim the edges with scissors so that the
pastry sits 2-3mm higher than the sides of the tin. Prick
the surface all over with a fork, then line with baking
parchment and add an even layer of baking beans. Place on
the hot baking sheet and blind bake for 15 mins.
-
Meanwhile roll out the
remaining pastry and any off-cuts, cut into strips and
plait together. Take the tin out of the oven, remove the
baking beans and brush all over with a thin layer of
beaten egg. Stick the pastry plaits onto the edges, brush
with beaten egg and return to the oven for another 15
minutes until cooked but not brown.
-
Meanwhile, heat the butter in
a frying pan over a low heat and add the onion. Cook
gently for 15-20 mins or until soft, then stir in the
fennel seeds and take off the heat. Leave to cool in the
pan.
-
Remove the tart case from the
oven and set aside while you cook the rest of the filling.
Add the asparagus to a large saute pan, cover with 2-3cm
of water, bring to a simmer and cook for 5 mins. Drain,
then rinse in cold water to cool down quickly. Leave to
dry on kitchen paper. Put the empty pan back on the hob,
add the milk and salmon, and bring to a gentle simmer.
Cook for 4 mins, turning once.
-
Carefully take the salmon out
of the milk and lay on a plate. Pour the milk into a large
heatproof jug and set aside. Spoon the onion and the
fennel seeds in an even layer across the base of the
pastry case. Add the asparagus and, when the salmon is
cool enough to handle, break chunks of it all over the
asparagus. Add the cream to the milk along with the rest
of the eggs and the lemon zest, then season. Pour the
mixture into the pastry case and top with the cheese, then
carefully put back in the oven for 45 mins -1hr or until
the filling is set and the cheese on top is golden, Serve
warm or cold with a salad.
|
|