Smoked Salmon Quiche

Smoked Salmon Quiche

Pastry:
225g flour
100g pinch salt.

Add butter in a food processor, mix little water till combined.
Knead it then in cling wrap into the fridge to rest.
No need to blind bake….once rested knead and place softly into the dish. Layer fine chopped onion cheese baby spinach more cheese capers.
Top with smoked salmon and cream cheese.
Roll ends of the pastry neat.
Mix 6 Jumbo eggs, 1 tablespoon organic veg stock, 200 ml milk 100 ml cream.
Cover the pie with the egg mix bake for hour at 170c
Add some jar asparagus too if you can find like I did in this one.

Prepared, tried and tested Cathy Price

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