Salmon & goat's cheese quiche
This savoury quiche is perfect for any time of day. Serve it with a fresh green salad for lunch or brunch, or slice it into bite-sized pieces for the ultimate appetiser at your next social event.
Preheat the oven to 180°C (350°F). Grease a springform tin with a little bit of butter and line with the puff pastry, pressing the edges firmly into place.
Separate two eggs, keeping both the yolks and the whites. Brush the pastry base with a little bit of egg white, then bake for 5 minutes in the preheated oven.
Briefly blanch the asparagus in boiling water, then set aside.
Remove the quiche base from the oven. Place the salmon on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Grill the salmon in the oven for 8 minutes, then let it cool.
Cook the bacon cubes in a frying pan over a medium heat for about 5 minutes until golden brown and crispy. Drain on sheets of kitchen roll.
Now fill the quiche. Spread the crispy bacon over the base, then layer half of the asparagus on top. Shred the salmon into flakes and sprinkle half over the asparagus. Top with three-quarters of the spring onion.
Combine all of the eggs and whisk them together with the cream. Pour a little more than half of the mixture over the bacon, asparagus, and salmon.
Add another layer of the remaining asparagus and salmon. Pour the rest of the egg mixture over the top.
Crumble the goat's cheese into pieces and sprinkle it over the quiche as a final touch.
Carefully place the springform tin in the oven and bake the quiche for 45 minutes, or until a wooden skewer (or a knife) inserted into the center comes out clean.
If the quiche isn’t fully set in the center but the top is already golden brown, bake it for another 15 minutes at 120°C (250°F). Serve warm.
