This quiche is a great accompaniment to a green leafy salad for a light meal.
- Make Pastry: Place butter, flour and salt in a food processor. Process until it resembles fine breadcrumbs. Add egg and iced water. Process until mixture just comes together. Press mixture into a disc. Wrap in plastic wrap. Refrigerate for 1 hour. On a lightly floured surface, roll out pastry until 5mm thick. Line a greased 20cm (base) non-stick springform pan with pastry, pressing evenly into side and base. Trim excess pastry from top. Refrigerate for 1 hour.
- Preheat oven to 190°C/170°C fan-forced. Line pastry with baking paper. Fill with pie weights or uncooked rice. Bake for 15 minutes. Remove weights and paper. Bake a further 15 minutes. Cool.
- Melt butter in a pan over medium-high heat. Add leek and garlic. Cook for 5 minutes or until soft. Cool. Spoon into pastry case. Top with salmon and asparagus. Whisk eggs, cream and parmesan in a bowl. Season with salt and pepper. Pour over salmon.
- Reduce oven to 180°C/160°C fan-forced. Bake for 1 hour to 1 hour 10 minutes or until filling is set. Stand for 10 minutes. Serve quiche with salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set