Serves 4
INGREDIENTS:
For the shortcrust pastry:
400g plain flour200g salted butter, diced
Water
For the quiche filling:
1 fillet of hot kiln roasted smoked salmon6 asparagus spears, finely sliced
4 eggs, beaten
200ml double cream
100g feta cheese
1 tbsp capers
1 tbsp parsley, finely chopped
To serve:
Green leaf saladSharpham white wine, chilled
METHOD:
- Make your shortcrust pastry in advance by mixing together flour and cold diced butter until you have a breadcrumb consistency. Then slowly add cold water and stir until the pastry comes together to form a dough. Wrap and rest in the fridge for 1-2 hours.
- Preheat your oven to 200˚C and grease a quiche baking tin.
- Roll out the pastry on a floured surface and place into the quiche tin. Trim off excess pastry and then use a fork to indent the base. Line with a circle of baking parchment and fill with baking beans or rice. Blind bake for 25 mins and allow to cool.
- Beat your eggs and combine with cream, capers, asparagus and large flakes of smoked salmon. Finish with salt, pepper and chopped parsley.
- Fill your quiche and bake in the oven for 30-35 mins.
- Allow to cool and then serve slices with a salad and chilled white wine.
