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Salmon and Asparagus Quiche
Ingredients
- 240 g skinless salmon fillet (cut into cubes)
- 10 cherry tomatoes (halved)
- 100 g asparagus (trimmed and cut into pieces)
- 2 eggs
- 125 ml milk
- 175 ml double cream
- Salt and pepper (to taste)
- 3 tbsp fresh coriander (finely chopped)
- 1 tbsp fresh thyme leaves
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Directions
- Prepare the pastry bottom.
- Reduce the oven temperature to 190°C (375°F). Evenly arrange the salmon, cherry tomatoes, and asparagus in the pastry case. In a jug or bowl, whisk together the eggs, milk, double cream, salt, pepper, coriander, and thyme until smooth. Gently pour the egg mixture over the filling.
- Bake and serve.
- Bake the quiche for 35–40 minutes, or until the filling is set and the top is golden. Allow to cool slightly before slicing. Serve warm or at room temperature
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