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Add a photoQuiche is a perfect light meal on a sunny day, particularly when you serve it with a big tossed green salad and bottle or two of chilled white wine
Ingredientes
- 2 eggs, beaten
- 100ml cream
- 1 tablespoon chopped chives
- 1 tablespoon drained and chopped capers
- ½ cup black olives, halved
- 1 bundle of fresh green asparagus spears, steamed for five minutes, then sliced into three pieces
- 100g smoked salmon coarsely chopped
- 2 cups of dried beans for blind baking
- 250g short crust pastry
- Salt and freshly ground black pepper
Direcciones
- Line an 18cm tart dish with the pastry and bake blind for 10 minutes (I use two cups of dried beans that I place on top of the pastry to stop it from rising), then remove the beans and bake for a further 4 minutes.
- Reduce oven temperature to 160 degrees Celsius.
- Scatter the capers, chopped chives, asparagus chunks and the smoked salmon into the quiche base (saving some to place on top of the quiche).
- Mix the eggs and cream, add salt and black pepper and pour over the other ingredients.
- Sprinkle the rest of the salmon, asparagus and all the olive pieces over the top of the quiche.
- Bake for 20 minutes until set.
- Remove the quiche from the oven let it rest for a few minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 336 | 90% |
| Total Fat 37.46g | 47% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 120mg | 5% |
| Potassium 156mg | 4% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.25g | 0% |
| Protein 8.64g | 14% |
