I love Quiches served with a tossed salad and makes a delicious summer meal.

This easy to follow recipe will definitely impress family n friends

Ingredients​

QUICHE CRUST - CHOOSE ONE​

• 1 homemade shortcrust pastry ( recipe below )
• 2 sheets frozen shortcrust pastry
• 1 store bought ready made pie shell 23cm fridge or frozen)

QUICHE FILLING:​

• 15g / 1 tbsp butter , unsalted
• 1 leek , white part only halved and finely sliced
• 2 garlic cloves , minced
• 8 - 10 asparagus spears
• 5 eggs 55 - 60g
• 1 1/2 cups (375ml) cream , full fat
• 1/4 tsp salt + pinch pepper
• 2 tbsp fresh dill or chives , roughly chopped
• 200g smoked salmon , cut into 4cm pieces
• 3/4 cup (75g) gruyere cheese , grated or Mozzarella

Instructions​

QUICHE CRUST​

• Homemade quiche crust or frozen shortcrust pastry - prepare and bake as recipe or Directions on packet
• Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs

Quiche dish size or crust size around 23cm

FILLING:​

• Preheat oven to 180C (160C fan forced).
• Place cooked quiche crust on a tray.
• Asparagus - break woody ends of Cut into 3.5cm pieces, separate tips from stems
• Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
• Stir in asparagus stems (don't cook), then remove from stove.
• Cool slightly then scatter across base of quiche crust.
• Whisk together eggs, cream, dill, salt, pepper in a bowl.
• Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
• Top with cheese, pour over egg mixture.
• Top with remaining salmon and asparagus tips.
• Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
• Rest for 10 minutes before carefully removing from tin and slicing.

Storage/make ahead:Quiche is brilliant reheated. Keep for 3 - 4 days in the fridge then reheat for 15 minutes at 180C in the oven. Or freeze, then defrost a slice (or microwave 1.5 min) then bake for 8 minutes (to crisp base).

9. Nutrition per slice - pretty decent size!

NUTRITION INFORMATION:​

Calories:402cal (20%)Carbohydrates:15g (5%)Protein:13g (26%)Fat:31g (48%)Saturated Fat:16g (100%)Cholesterol:184mg (61%)Sodium:508mg (22%)Potassium:202mg (6%)Fiber:1g (4%)Vitamin A:1295IU (26%)Vitamin C:2.5mg (3%)Calcium:139mg (14%)Iron:2mg (11%)

Homemade Quiche Pastry Shell

Ingredients​

• 1 1/4 cups (185g ) plain white flour
• 1/2 tsp salt
• 100g / 7 tbsp unsalted butter, cold, cut into 1cm cubes
• 3 tbsp ice cold water (+ more if required)

Instructions​

• Place flour, salt and butter in a food processor.
• Pulse 10 times or until it looks like breadcrumbs.
• With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
• Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
• Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
• Preheat oven to 200C or 180C fan forced
• Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
• Gently roll the pastry so it wraps around the rolling pin.
• Unroll it over the quiche pan or pie dish - 23cm / 9".
• Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
• Roll the rolling pin across the top to cut off the excess pastry.
• Optional extra "safe measure" refrigeration - 15 minutes.
• Place a large piece of baking paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down.
  
  
• Bake for 20 minutes, then remove from oven.
  
  
• Turn oven DOWN to 180C (or 160C fan).
• Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
  
  
• Remove from oven and fill with chosen Quiche Filling.
• The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.