A deep quiche with a crisp, light pastry case and intensely flavoured hot-smoked salmon and fresh asparagus tips. Eat hot or cold with a green salad and new potatoes, perfect for a light lunch or entertaining.

SERVES 6-8

INGREDIENTS

Pastry

  • 225g plain flour
  • ½ teaspoon salt
  • 55g cold butter, diced
  • 55g white baking fat
  • 2 to 3 tablespoons milk
  • Or 1 x 375g block of ready-made shortcrust pastry

Filling

  • 150ml milk
  • 150ml double cream
  • 4 eggs
  • 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
  • ½ teaspoon black pepper
  • Pinch of salt
  • 115g strong cheddar cheese, grated
  • 150g hot-smoked salmon, flaked
  • 115g fine asparagus spears cut to 10cm lengths

METHOD

1. To make the pastry, sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until it resembles breadcrumbs.

2. Add the milk a little at a time and bring the ingredients together until a dough ball is formed.

3. Dust a work surface and a rolling pin with some flour; roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.

4. Line the tin with the pastry and press gently into the flutes, taking care not to have any holes or the mixture could leak. Cover and rest for 30 minutes in the refrigerator. Pre-heat the oven to 190°C/170°Cfan/Gas Mark 5

5. Bake the pastry case blind for 15 minutes. Reduce the oven temperature to 170°C/150° fan/Gas Mark 3.

6. Beat together the milk, cream, eggs, herbs and seasoning.

7. Place 2/3 of the grated cheese in the blind-baked base, top with the hot-smoked salmon and pour over the milk mixture.

8. Arrange the asparagus on top in the shape of a wheel and sprinkle over the remaining cheese. Place into the oven and bake for 30-40 minutes until set and lightly golden.

Cook’s notes

  • To bake blind. Place a piece of baking parchment into the pastry-lined tin and cover evenly with ceramic baking beans. Baking blind partially cooks the pastry before the filling is added which sets the shape and ensures the pastry base cooks thoroughly.