Salmon and Asparagus Quiche
- plain flour, for dusting
- 700g shop-bought or homemade pastry
- 50g butter
- 1 large onion, halved and cut into thin slices
- 1 tsp fennel seeds
- bunch asparagus (approx 400g), woody ends trimmed, then halved lengthways
- 100ml milk
- 300g skinless salmon fillets
- 300ml double cream
- 3 large eggs, beaten
- ½ small bunch dill, stalks removed
- zest 1 lemon
- 100g cheddar, grated
Heat oven to 200C.
Put a baking sheet in the oven to heat up. Roll out 600g of the pastry on a floured surface to line a baking tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins. Brush the pastry with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
Heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden.
- Serve and enjoy!