- Preheat oven and baking tray to 170°C Fan
- Lightly oil a suitable tart tin
- On a floured work surface, roll out the pastry to make it slightly thinner (about2 – 3mm) then line the tin.
- Prick the base of the tart with a folk and place in the fridge for 30 minutes.
- Gently whisk the eggs, crème fraiche, cream, tarragon together. Season with salt & pepper (not too much salt as the smoked salmon will season the egg mix)
- Place the asparagus into the base of the pastry and lay the salmon over the asparagus
- Pour the egg mix into the quiche
- Place the quiche onto the pre-heated baking tray and cook for 30 – 35 minutes until the pastry is cooked.
- Leave to cool in the tin for 10 minutes before removing. Serve warm or cold.
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