Salmon & Asparagus Quiche with a Cheddar Crust

To make the crust, simply rub the butter and cheese into the dry ingredients as you would for scones: it may take a little while, but it’s worth it.

Add the water once you have mixed the butter and cheese in well, and bring together in a bowl using your hands to make a dough.

Line your quiche tin with the dough- I break the dough up into pieces, dot it about the tin, and then I press it all together. Unlike gluten based doughs, if you roll this dough out, it tends to break up. Also, unlike gluten based doughs, not a lot of shrinkage occurs, so you don’t need to make the dough overlap your edges at all- push it in snugly, and flatten it well- and will keep its shape when baked.

Once the tin is lined well with the dough, and you have pressed it in well, place a paper disc at the bottom of the dough and line with baking beans or rice- whatever you generally use.

Bake with the beans for 20 minutes in a preheated oven at 180 degrees celsius, then remove the parchment and beans, and bake uncovered for a further 8 minutes. Remove and allow to cool while you make the filling.

Mix the eggs, seasoning, dill and cream in a jug- beat lightly with a fork. Flake the cooked salmon into a bowl, add the chopped asparagus and the egg mixture. Set aside.

Once the pastry base is ready after its second baking, pour the mixture into the tin, and bake again for 20 minutes, until lightly golden on top.

Remember, it is essential to allow the quiche to rest before serving: the custard will set further and create an easy to slice quiche. Sprinkle with fresh dill, and you’re ready to go.