Smoked salmon and asparagus quiche
(at time of publication)
- 1 medium (150g) potato, scrubbed
- 200g bunch asparagus
- 6 sheets filo pastry
- 1 tablespoon canola or rice bran oil
- 100g hot-smoked salmon
- 3 eggs
- ½ cup reduced-fat sour cream
- ½ lemon, finely grated zest
- 1 teaspoon basil pesto
- salt and pepper, to taste
1 Preheat oven to 180°C. Dice potato in 1cm cubes. Microwave on high (100%) for 3 minutes, or until cubes are tender.
2 Trim tough ends from asparagus then steam or microwave until just tender. When cool enough to handle, cut asparagus into 10cm-long spears then chop the remaining (thicker) stems into 1cm pieces.
3 Trim filo sheets into a square. Take the first 2 sheets, brush (or spray) lightly with oil, then ease into a 23cm flan tin, folding overhanging corners back into tin. Lightly oil 2 more sheets. Ease these into tin at a 120° angle to the first 2 sheets. Repeat with the last 2 sheets.
4 Scatter cooked potato and short lengths of asparagus evenly into filo shell base. Arrange asparagus spears on top, radiating out to the edge. Sprinkle roughly crumbled smoked salmon between asparagus.
5 In a small bowl, whisk eggs, sour cream, lemon zest and pesto. Season with salt and pepper.
6 Place flan tin on a baking sheet then pour egg mixture evenly into shell.
7 Place flan in the centre of oven and bake for 15-20 minutes, or until filling is firm. Remove from oven and leave to cool for 5-10 minutes before cutting in wedges and serving with a green salad.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 4g
Dietary fibre 2g
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