Ingredients
Serves 6
6 sheets Antoniou Fillo Pastry
100g butter, melted
415g can red salmon, drained and flaked
1/2 cup thinly sliced shallots
1 cup grated cheddar cheese
3 eggs
1/2 cup cream
3/4 cup milk
1/4 teaspoon salt
1/2 teaspoon Tobasco Sauce
410g can asparagus spears, drained
Rocket leaves, to serve
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat oven to 190°C.
Grease a 25cm loose base quiche tin. Cut Pastry stack in half to form two rectangular stacks 22cm x 28cm. Cut each rectangle into 2 triangular stacks. Line quiche tin with Pastry triangles, brushing butter between each sheet. Place the tin on an oven tray (to guard against leakage). Line the tin with baking paper and add Pastry weights or dried beans and bake 15 minutes. Remove baking paper and weights. Reduce oven temperature to 180°C.
Spread salmon, shallots and cheese over Pastry base. Place eggs, cream, milk, salt and Tobasco Sauce in a bowl and whisk to combine. Pour into prepared tin. Top with asparagus. Bake for 40 minutes or until filling is firm and Pastry is golden. Let stand 5 minutes before removing from tin. Serve garnished with rocket leaves.