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Smoked Salmon And Asparagus Quiche

Name: Honcho
Telephone: 03300886692
Price range: $

Salmon and asparagus are a winning combination and this rustic quiche makes a perfect lunch time treat. Our goats’ butter makes light and crispy pastry!

Smoked Salmon and Asparagus Quiche Recipe

Course: Lunch , Dinner

Products: Semi-Skimmed Gentle Goats Milk , Whole Gentle Goats Milk , Natural Gentle Goats Milk Yogurt , Mild Goats Cheese , Mature Goats Cheese

Ingredients

Pastry
- 250g Plain flour
- 125g St Helen's Farm goats butter
- Pinch salt
- Cold water to mix
Filling
- 3 Eggs
- 120g pack smoked salmon flakes (we used honey roast)
- 150g asparagus spears (blanched and drained)
- 250ml St Helen's Farm goats milk
- 125g St Helen’s Farm natural yogurt
- 1 teaspoon Dijon mustard
- 100g St Helen's Farm goats cheese (grated
- Chopped fresh dill
- Salt and pepper to season

Method

Step 1

Rub butter into flour and salt to resemble fine breadcrumbs stir in 2-3 tablespoons cold water, bring together to form a dough, wrap in cling film and chill for at least 30 minutes. Roll out and line 31cm X 21cm rectangular flan tin or 22-24cm skillet/flan dish. Bake blind (line pastry with greaseproof paper and baking beans) at 200°C, fan 180°C, Gas 6 for 10 minutes, cool.
Step 2

Line pastry case with smoked salmon, cheese and arrange asparagus, sprinkle with dill.
Step 3

Whisk together eggs, milk and yogurt or cream with mustard and seasoning, pour into case, careful not to overfill. Place on baking sheet.
Step 4

Bake for 30-35 minutes in pre heated oven until golden and set.