A delicious, easy recipe that’s sure to make you fall in love with quiches once and for all!
Any full-flavoured Cheddar style cheese works well, and I personally recommend Loch Arthur, from Dumfries & Galloway. This works equally well as a gluten-free dish, using gluten-free flour or alternatives.
- 2 packets of RR. Spink & Sons Cold Smoked Salmon
- 1 shallot, finely diced
- 20 thin spears of asparagus or 10 thick spears cut in half lengthways
- 3 eggs
- 150ml double cream
- 150g Cheddar cheese, grated
- salt and freshly ground pepper
- 1 packet of shortcrust pastry
- butter and flour to line the tart mould
Preheat fan fan oven to 180c.
Rub the inside of a long 36cm x 12cm rectangular, loose-bottomed tart tin with a thin layer of butter, then coat with a little flour. This will be your non-stick lining.
Roll the pastry to the thickness of a £1 coin. Carefully line the line the tart tin, making sure there are no holes.
Place the asparagus lengthways in the tin.
Shred the smoked salmon into small strips with your hands. Add these to the tart tin and evenly spread.
Mix the eggs with the cream and season with salt and pepper.
Place the tart tin onto a baking tray and pour in the egg mixture. Sprinkle the grated over the top.
Bake on the middle shelf of the oven for 30-35 minutes until the eggs are set.
Serve with a green salad and a glass crisp of white wine.