Serving size: Serves 4-6
Cuisine type: French, Modern Australian
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Easy recipes, Seafood
Convenience recipes: four or less

Real Living recipe for asparagus, hot-smoked salmon, dill and chive quiche.

INGREDIENTS

1 sheet savoury shortcrust pastry
150g hot-smoked salmon fillet, skin & bones removed
1 bunch asparagus, trimmed & cut into 5cm lengths
1 tbsp chopped dill
½ bunch chives, chopped
2 eggs
2 egg yolks
¾ cup cream
½ cup milk
Sea salt & ground white pepper
Leafy green salad (optional) & lemon wedges, to serve

Equipment
Sharp knife
Chopping board
20cm removable-base flan tin
Medium mixing bowl
Whisk

METHOD

Preheat oven to 180°C (160°C fan). Line tin with sheet of pastry, trim overhang and use remnants to patch up any bits that didn't reach the top of the tin.

Place pastry case in oven and bake for 15 mins. Remove from oven. Flake salmon into pastry case and tumble in asparagus and herbs.

Whisk eggs, yolks, cream, milk, plus salt and pepper to taste, in mixing bowl. Pour into pastry case, covering salmon and asparagus.

Bake quiche for about 40 mins until cooked and lightly golden.

Remove from oven and allow to stand for 5 mins then slice into portions. Serve with leafy green salad, if desired, and lemon wedges.

Tip There are two ways to smoke food: hot smoking uses a heat source, and cold smoking is done by placing food in a smoky environment. Cold-smoked salmon is what you commonly see in the supermarket, but hot-smoked salmon is readily available there, too. It looks flakier in texture or "cooked".