Smoked Salmon and Asparagus Quiche

This is quick and easy to make and perfect for a warm summer evening. This was made using puff pastry but you can easily replace this with shortcrust.

Serves 4 (or 2 and then have cold for dinner the following evening).

Ingredients:

smoked salmon (as much as you like)

green asparagus (cooked and about 5 pieces)

1 roll puff pastry

4 eggs

100ml double cream

grated parmesan cheese

handful of fresh parsley (chopped)

handful of chopped spring onions

handful of cherry tomatoes (cut in half)

ground black pepper

• Preheat the oven to gas mark 5/ 180 degrees celsius
• Put the asparagus in a small pan and place on the hot. Fill with boiling water and leave to boil
• Grease a pie dish/ quiche dish with butter and line with the puff pastry
• Lay out the cherry tomatoes on the bottom of the dish. Add the fresh parsley and spring onions on top
• Chop the salmon into small pieces and pay on top of the tomatoes and parsley
• Crack the eggs into a measuring jug and beat. Add the cream and mix together.
• Drain the asparagus and lay on top of the salmon
• Pour over the egg mixture on top (this is why I use a measuring jug as it is easier to pour over evenly)
• Sprinkle with grated parmesan and ground black pepper and place in the oven for 25 mins
• Leave to set for 10 mins if eating warm or place in the fridge after 20 mins to cool completely.