This delicious Alaska Salmon and Spring Vegetables Quiche is sure to impress at all of your Spring gatherings. Or ideal for a light and healthy lunch!
Alaska Salmon and Spring Vegetables Quiche
- Servings: 6 servings
- Cooking Time: 35 cooking
Ingredients:
Pastry:
225g plain flour
½tsp salt
55g chilled butter, cut into pieces
55g chilled white vegetable fat, cut into pieces
OR ready made pastry as an alternative.
Filling:
2x 213g cans Princes Red Salmon
20g butter
6 spring onions, trimmed and chopped
150g asparagus, trimmed and chopped
2 eggs
150ml crème fraiche
Salt and freshly ground black pepper
Cooking Instructions:
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Sift the flour and salt into a large bowl. Rub in the butter and vegetable fat until the mixture looks like breadcrumbs. Add 2-3tbsp cold water to make a soft (not sticky) dough. Knead lightly until smooth. Wrap and chill for 10 minutes.
- Drain the salmon, break into chunks and set aside. Melt the butter in a frying pan. Gently fry the spring onions and asparagus for 5 minutes. Cool.
- Roll out the pastry on a lightly floured surface and use to line a 20cm flan tin. Line with crumpled foil and bake ‘blind’ (i.e. without a filling) for 15 minutes. Reduce the oven temperature to 180°C, fan oven 160°C, Gas Mark 4.
- Remove the foil and fill the flan with the salmon chunks, spring onions and asparagus. Beat the eggs and crème fraiche together, season, then pour into the flan. Bake for 30-35 minutes until set. Cool.
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