SMOKED SALMON and ASPARAGUS QUICHE.
Use shop made pastry quiche or cook your own and use the recipe here for processor or hand
For two 8 inch pastry cases
10oz. self-raising flour
Five ounces butter
Milk or water to mix
Six generous slices of smoked salmon finely flaked or narrow slices
2 finely chopped onions
Twelve spears of asparagus
Six ounces of Swiss curd cheese
Pepper 1/4 teaspoon, 1 tablespoonful of dried dill, half a teaspoonful of salt
3.1/2 ounces of milk, 7.1/2 fluid ounces of double cream
Three quarter baked pastry cases set aside
Keep oven at 380F or 190C
Beat eggs, add salt, pepper, and dill. Add milk and double cream. Set aside
Spread finely cut pieces of the salmon and half of the cheese in both pastry cases
Add six spears of asparagus for each pie.
Pour beaten mixture of eggs, milk, and cream over the salmon cuts and asparagus spears in both pastry cases
Sprinkle rest of cheese over both
Bake for approximately 30 to 40 minutes. Test by inserting a knife into the center. It should come out clean.
Serve with a glass of sparkling prosecco, followed by raspberry and blueberry trifle with single cream.
The trifle recipe in the next blog. Happy eating.
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Katy lives on the South coast with her husband and a loving hyper friendly dog who likes to greet and lick everyone on sight. She has a BA Hons (Psych) BA Eng.Lit. MA in Religion and Mysticism and a Hon Dr. Science for research into pain control.
She was a psychologist and hypnotherapist before changing direction for full time creative writing, Her main genres are historical romance, crime and science fiction.