Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
Smoked salmon and asparagus quiches
These mini smoked salmon and asparagus quiches, made in a standard muffin tin, are perfect for any occasion. Try them as a picnic snack, a barbecue starter or with a refreshing salad.
- 30 minutes prep. time
- 20 minutes cooking time
- Serves 12
- Pies & savoury treats
Ingredients
For the pastry
- 250g plain flour
- 125g butter
- 5g salt
- Water to bind
For the filling
- 3 eggs
- 125ml milk
- 125ml double cream
- 5g salt
- 5g pepper
- 150g smoked salmon trimmings, shredded
- 150g asparagus, cut into bite-sized pieces
Method
Vary the flavour
You can use the same base mix and flavour with other fresh seasonal ingredients to create a selection of delicious snacks. Don't worry if you don't have a mixer; you can make the pastry by hand in a bowl.
Step 1
For the pastry
Place the flour, butter and salt in the bowl of the mixer. Attach the paddle and mix until the mixture resembles fine breadcrumbs.Step 2
Change the paddle for the dough hook and, while mixing on the slowest setting, add enough water to make a soft dough. Don’t overmix the dough.
Step 3
Remove the dough from the bowl and place on the worksurface. Roll the pastry out to 2mm thick, and using an 8cm cutter cut 12 rounds.
Step 4
Place a round into each hole of the muffin trays, using an offcut of the pastry to press firmly into the tray.
Step 5
For the filling
Place the egg, milk and cream in a bowl and whisk together.Step 6
Divide the salmon and asparagus pieces evenly among the 12 pastry cases. Pour on the egg mix.
Step 7
Place in the oven at 160°C (150°C/gas mark 3) for 20 minutes until the filling is set and the pastry is crisp.
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