Salmon & goat cheese quiche
This savory quiche is perfect any time of the day. Serve it with a fresh green salad for lunch or brunch, or slice it into bite-sized pieces for the ultimate appetizer at your next gathering.
Preheat the oven to 350°F (180°C). Grease a springform pan with a little butter and line it with the puff pastry, pressing the edges firmly into place.
Separate two eggs, keeping both the yolks and the whites. Brush the pastry base with a little egg white, then bake for 5 minutes in the preheated oven.
Briefly blanch the asparagus in boiling water, then set aside.
Remove the quiche base from the oven. Place the salmon on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Grill the salmon in the oven for 8 minutes, then let it cool.
Cook the bacon cubes in a skillet over medium heat for about 5 minutes until golden brown and crispy. Drain on paper towels.
Now, fill the quiche. Spread the crispy bacon over the base, then layer half of the asparagus on top. Shred the salmon into flakes and add half of it over the asparagus. Sprinkle most of the spring onions on top.
Combine all the eggs and whisk them together with the cream. Pour a little more than half of the mixture over the bacon, asparagus, and salmon.
Add another layer with the remaining asparagus and salmon. Pour the rest of the egg mixture over the top.
Crumble the goat cheese into pieces and sprinkle it over the quiche as the final touch.
Carefully place the springform pan in the oven and bake the quiche for 45 minutes, or until a wooden skewer inserted in the center comes out clean.
If the quiche isn’t fully set in the center but the top is already golden brown, bake it for another 15 minutes at 250°F (120°C). Serve warm.