Spring Time recipe- Asparagus and Salmon Quiche

Spring Time recipe- Asparagus and Salmon Quiche 

(makes 6 portions)

1 pack of shortcrust pastry

10 asparagus 

1 tbs olive oil

1 small onion 

50 g frozen green peas 

1 tsp sugar

200 ml double cream

2 eggs 

200 smoked salmon

40 g feta cheese

Salt and paper for flavor 

Preheat the oven to 180°C. Line quiche tin with shortcrust pastry, trim the pastry edges if necessary, and poke little holes over the top. Bake for around 15 minutes, till golden brown. When is ready remove it from the oven, but don't turn it off.

Meantime bring salted water to a boil in a large pot. Add asparagus and cook for about 4 minutes. I like my asparagus still bit crispy, but if you like them softer extend boil time up to 8 minutes. When ready, drain and leave it on the side.

Place the pan over the medium heat and pour the olive oil. Chop the onion, add it when fat is hot enough. Fry for 2 minutes, add green peas, sugar and 1 tbsp of water. Keep it over the heat till vegetables are soft. Add double cream, 2 eggs, and pinch of salt. Whisk constantly for about 20 seconds. When mixtures starts to get thicker, transfer it to

previously baked pastry base. Lay asparagus and thin pieces of salmon on the top. Season with pepper and salt.

Cover top of the quiche with baking paper and bake it for about 30 minutes in 180°C, until filling has set. Remove from the oven, and sprinkle with crumbled feta cheese. Serve hot.