Recipe - Smoked Salmon & Asparagus Quiche

Ingredients

• 250g shortcrust pastry.
• 70g smoked salmon, chopped.
• 200g cooked asparagus, halved.
• 2 tbsp dill.
• 3 eggs beaten.
• 100ml milk.
• 2 tbsp double cream.
• 1 tbsp Pastis or Ouzo (optional).

Method

Preheat oven to 200°c, line the quiche tin with pastry and blind bake for 10 mins.
Allow to cool.
Turn oven down to 170°c.
Scatter salmon, asparagus and dill onto the cooked pastry.
Mix the eggs, milk, cream and Pastis with black pepper.
Pour over the pastry and bake for 20-25 mins.

Submitted by Isabelle, plot 15