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Smoked salmon & asparagus quiche

50 min
Smoked salmon & asparagus quiche


  1. Preheat oven and baking tray to 170°C Fan
  2. Lightly oil a suitable tart tin
  3. On a floured work surface, roll out the pastry to make it slightly thinner (about2 – 3mm) then line the tin.
  4. Prick the base of the tart with a folk and place in the fridge for 30 minutes.
  5. 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)
  6. Place the asparagus into the base of the pastry and lay the salmon over the asparagus
  7. Pour the egg mix into the quiche
  8. Place the quiche onto the pre-heated baking tray and cook for 30 – 35 minutes until the pastry is cooked.
  9. Leave to cool in the tin for 10 minutes before removing. Serve warm or cold.

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