This is a great make ahead dish for summer picnics or work lunches. We have used asparagus and broccoli here but you can use whatever veg you have in the fridge.
Timings: 1 hour
- 1 500g block of ready made shortcrust pastry (seriously who has time)
- 10 eggs
- 125g mascarpone
- 200g smoked salmon
- ½ a stalk of broccoli
- Handful of asparagus spears (6 or 7 works well)
- Heat the oven to 180C.
- Chop the broccoli into small florets and place in a roasting tray with a sprinkle of olive oil, salt and pepper.
- Grease a 24 inch quiche tin with a little oil or butter.
- Roll out the pastry to about the thickness of a pound coin and place into the quiche tin. Don’t worry too much if it tears etc as you can easily repair it with some of the excess pastry.
- Place some greaseproof paper on top of the pastry and fill with baking beans, or if you don’t have any to hand you can use rice or lentils.
- Place into the oven, the same time as the broccoli.
- After 10 minutes remove the broccoli, and leave the pastry to cook for another 10 minutes. Remove the pastry from the oven and the greaseproof paper. The pastry should be golden brown, if it isn’t put it back in for another five minutes.
- Whisk up the 10 eggs and season with salt and pepper. Add the mascarpone and whisk once again. Arrange the broccoli and half the smoked salmon across the cooked pastry and pour the egg mixture across them. Sprinkle the remaining smoked salmon across the top, before placing the asparagus across the top of the quiche. Put back into the oven and cook for around 20 minutes until the egg is set and just turning a golden brown.
- Leave to cool before serving.