Smoked Salmon and Asparagus Quiche

Summer is fast approaching which means picnic season! I made this quiche for Easter as we had a lovely picnic on the one day that the weather was nice. I had some leftover smoked salmon and as the asparagus was on offer I decided on a smoked salmon and asparagus quiche. I added a lot of dill which really made the flavours stand out. The quiche also tasted great in a salad the following day. 

I'm sending this to Tea Time Treats hosted by Jane from The Hedgecombers and Karen from Lavender and Lovage. The theme this month is open top tarts, pies and quiches so this fits in perfectly. 

As asparagus is in season, I'm also sending it to Simple and in Season hosted by Ren.

As I used leftover smoked salmon and asparagus that was on offer, I'm going to send this to Credit Crunch Munch hosted by Alex from Gingey Bites this month. This challenge was created by Camilla from FabFood4All and Helen from Fuss Free Flavours.

This would also fit in nicely with the Family Foodies Challenge run by Vanesther from Bangers & Mash and Lou from Eat Your Veg. The theme this month is cheap and cheerful.

I'm also sending it to Calendar Cakes hosted by Rachel from Dolly Bakes. The theme is Bank Holiday Bakes and we are asked to share what we make to relax, share with friends or take on picnics. This is perfect picnic food and perfect for sharing.

 butter, flour, double cream, smoked salmon, asparagus, eggs 

 making the pastry

blind bake the pastry case

 place a layer of smoked salmon and scatter from fresh dill on top 

 add cooked asparagus 

 pour over the egg/cream mixture and season with salt and pepper

 

1 quantity of shortcrust pastry - I used the recipe from BBC Good Food
few slices of smoked salmon
9 asparagus stalks, trimmed and cooked
fresh dill
2 eggs
200mls double cream
salt and pepper to taste

• Make the pastry according to the instructions. 
• Preheat the oven to 180C and blind bake the pastry case by lining with parchment paper or foil and placing baking beans on top. Bake for approximately 10 minutes. 
• Remove the baking beans and continue baking for another 5 minutes until golden brown. 
• Allow to cool slightly.
• Place the smoked salmon in a layer on the baked pastry case. 
• Scatter over a large handful of dill. 
• Arrange the cooked asparagus on top as shown.
• In a large bowl, lightly whisk the eggs and cream then pour into the pastry case.
• Season with salt and pepper.
• Bake for approximately 20 minutes or until set.