Salmon and Asparagus Quiche


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 Tabasco Sauce
410g can asparagus spears, drained
rocket leaves, to serve


Preheat oven to 190°C.

Grease a 25cm loose base quiche tin. Cut pastry pile 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 pastry lined tin on an oven tray (to guard against leakage). Fit a piece of foil, shiny side down, into the tin, on top of the pastry. Add pastry weights or dried beans and bake 15 minutes. Remove foil 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 brown. Let stand 5 minutes before removing from tin. Serve garnished with rocket leaves.