New Zealand’s King Salmon Coronation Quiche

INGREDIENTS:

QUICHE CRUST

• 2 sheets frozen short crust pastry
  

QUICHE FILLING

• 15g/1 Tbsp butter, unsalted

• 1 leek, white part only halved and finely sliced (Note 2)

• 2 garlic cloves, minced

• 8 - 10 asparagus spears (either canned or fresh asparagus lightly blanched)

• 5 eggs 

• 1 1/2 cups (375ml) cream

• 1/4 tsp salt + pinch pepper

• 2 tbsp fresh dill, roughly chopped

• 7 oz/200gm NZ hot smoked salmon, cut into 4cm pieces

• 3/4 cup (75g) gruyere cheese, grated
  

DECORATIONS (OPTIONAL)

• Dill sprigs and NZ cold smoked sliced salmon

METHOD:

Quiche crust - Prepared pie shell, bake per packet directions,

Filling -

1. Preheat oven to 180C/350F (160C/320F fan forced)

2. Place cooked quiche crust on a tray

3. Asparagus - cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating)

4. Melt butter in a skillet over medium heat. Add leeks and garlic, sauté for 2 minutes or until leeks are translucent, don't let them go golden

5. Stir in asparagus stems, then remove from stove

6. Cool slightly then scatter across base of quiche crust

7. Whisk together eggs, cream, dill, salt, pepper in a bowl

8. Scatter 2/3 of the smoked salmon across quiche

9. Top with cheese, pour over egg mixture

10. Top with remaining salmon and asparagus tips

11. Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it

12. Rest for 10 minutes before carefully removing from tin and slicing