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Asparagus & smoked salmon quiche
main courses | serves 4
1. Preheat the oven to 200C/gas 6. Line an 18cm tart tin with the pastry and blind bake with greaseproof paper and baking beans for 10 minutes, then remove the weights and bake for a further 5 minutes until the pastry is golden. Allow to cool.
2. Turn the oven down to 170C/gas 3. Scatter the salmon, asparagus, capers and dill over the pastry. Mix the eggs and cream with black pepper. Pour over the pastry and bake for 20 minutes or until set.
Recipe Laura Fyfe
Photo Dan Jones
from Issue 19
ingredients 250g shortcrust pastry
50g smoked salmon, chopped
200g cooked asparagus, halved
1 tsp chopped capers
1 tbsp chopped dill
2 eggs, beaten
100ml single cream