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Salmon, asparagus and sour cream quiche
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Prep Time:
80 minutes
Cook Time:
50 minutes
Total Time:
130 minutes
Buttery parmesan pastry elevates a simple salmon, asparagus, and sour cream quiche.
Ingredients:
  • 210g can red salmon, drained
  • 40.00 ml chopped fresh dill
  • 40.00 ml chopped fresh chives
  • 2 tsp finely grated lemon rind
  • 4 eggs
  • 58.75 gm sour cream
  • 40.00 ml finely grated parmesan
  • 2 bunches asparagus, trimmed
  • 437.50 ml plain flour
  • Pinch of salt
  • 150g chilled butter, chopped
  • 82.50 ml finely grated parmesan
  • 1 egg yolk
  • 20.00 gm iced water
Instructions:
  • For the parmesan shortcrust pastry, combine flour, salt, butter, and parmesan in a food processor until fine crumbs form. Add egg yolk and water, then pulse until the mixture comes together. Shape dough into a disc, cover with plastic wrap, and refrigerate until firm, about 30 minutes.
  • Preheat your oven to 200C/180C fan-forced and grease a 2.5cm-deep, 11.5cm x 34cm loose-based fluted tart pan.
  • Roll out the pastry to a 5mm thickness between 2 sheets of baking paper. Line the base and sides of the pan with the pastry, trim the edges, and place it on a baking tray. Line the pastry with baking paper, fill it with baking weights or uncooked rice, and blind-bake for 10 minutes. Remove the weights and paper, then bake for an additional 5 minutes. Allow it to cool completely before reducing the oven temperature to 180°C/160°C fan-forced.
  • Remove the skin and bones from the salmon, then break it into large chunks. Transfer the salmon to a bowl and mix in the dill, chives, and lemon zest. Spoon this mixture into the pastry case you've prepared. In another bowl, whisk together the eggs, sour cream, and grated Parmesan cheese. Season with salt and pepper, then pour this mixture over the salmon filling.
  • Cut the asparagus in half and layer it over the filling. Bake for 30-35 minutes until the filling sets. Let it stand for 15 minutes, then carefully remove from the pan. Serve either warm or cold.

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