This asparagus, broccoli and salmon quiche is perfect for enjoying this spring. Combine tender asparagus and broccoli florets with hot smoked salmon for a rich and flavoursome filling, enhanced with fresh dill and spring onions. The wholemeal pastry case gives extra flavour too. It can be served warm or cold, so it’s ideal for preparing for dinner or a picnic!

Ready in: 1 hour 30 minutes

Serves: 6 – 8

Ingredients

For the pastry
80g vegetable spread, plus extra for greasing
200g wholemeal flour, plus extra for dusting
1 tsp salt

For the filling
150g broccoli, cut into 2cm florets
150g asparagus, cut into 5cm pieces
6 large eggs
100ml whole milk
1 tbsp fresh dill, finely chopped
1 tbsp fresh basil, finely chopped
250g hot smoked salmon
100g frozen peas, defrosted
3 spring onions, trimmed and finely sliced
Salt and pepper, to season

Method

1. Grease a 24cm, 3cm deep tart tin with vegetable spread.

2. Start by making the pastry. Tip the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml of cold water to form a soft dough, pulsing to combine. Take the dough out of the food processor, wrap in cling film and chill in the fridge for 15 minutes.

3. Preheat the oven to 200C.

4. Lightly flour your work surface and roll out the pastry to the thickness of a £1 coin, ensuring it is approximately 6cm wider than the tin. Lay the pastry in the tin, pushing it into the edges. Leave the excess pastry to hang over the edge. Prick the base with a fork and line with baking paper. Add a layer of baking beans and blind bake for 15 minutes. Remove the beans and paper then return to the oven for 10 minutes at a lower temperature of 180C.

5. In the meantime, make the quiche filling. Steam the broccoli and asparagus for 5 minutes then drain and set aside to cool.

6. Beat the eggs in a large bowl with the milk and herbs. Season well with salt and pepper.

7. Arrange the broccoli and asparagus evenly in the base of the pastry case. Flake the salmon over the top then scatter with the peas and spring onion.

8. Carefully pour the egg mixture over the filling and bake in the oven for 30-35 minutes until just set. Use a knife to trim away any excess pastry from the edges. Leave the quiche to cool slightly before removing from the tin.

Ingredient of the Week: Asparagus

Asparagus is at the peak of its season during the spring months, with the majority being local or home-grown. It’s a versatile vegetable which can be cooked in many different ways – grilled, roasted, boiled, steamed, or even on the BBQ! British asparagus is available at our Greengrocers. Grab a bundle while you can!