- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
- STEP 6
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.
- STEP 7
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.
- STEP 8
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.
