Salmon Quiche with Asparagus & Fennel
Prep time: 1 hour 30 minutes
Bake time: 35 minutes
INGREDIENTS:
1 shortcrust pastry**
400 gr skinless salmon fillet
2 eggs
200 gr fresh cream
2 garlic cloves (minced)
2 tbsp olive oil
50 gr shredded Gruyere
30 gr parmesan
8-10 asparagus spears
Fennel
Drill
Salt
Black pepper
1 tbsp balsamic sauce
INSRUCTIONS:
Preheat oven to 200C (392F)
Mix the olive oil, black pepper, garlic, salt and balsamic sauce in a small bowl and spread whole surface of the salmon. Cook for 15-20 minutes
Place the pastry on the baking dish/tin, trim the edges and prick the surface all over with a fork.
Bring the water to a boil on high heat in sauce pan and add the asparagus, cook for 5 minutes. Rinse briefly with cold water to stop the cooking. Spread some black pepper, salt and a few drops lemon juice on them. Let them aside to use later for the topping
After half cooked, break chunks of it over the pastry and sprinkle the dill.
Whisk eggs, cream in a bowl
Pour over the salmon, add the cheese to fill the pie
Put the asparagus and cut the fennel into rings for topping
Bake for 30-35 minutes till golden brown at 190C/375F
** For Homemade Shortcrust Pastry:
INGREDIENTS:
200 gr all purpose flour
125 gr cold butter cubed
½ tsp salt
3-4 tbsp cold water
INSTRUCTIONS:
Place sifted flour, salt and butter in a food processor.
Pulse them until looks like breadcrumbs.
Pour 3 tbsp cold water (add another if required) and blitz for 30 second.
Once it turns into like a ball, take it out from the processor and knead the dough just little bit.
Rest it in fridge for 1 hour in plastic wrap.
Roll out by roller and spread into pan and trim edges. Prick with a fork.
