Smoked salmon, asparagus and goat cheese quiche

If you’re looking for a versatile recipe that allows you to pack in tons of flavour, then look no further than a Springtime Quiche.

slices smoked salmon

spears green asparagus, blanched

1/2

cup goat cheese

cup baby spinach

whole eggs

cups 10% cream

cups 35% cream

inch tart shell

Line the tart shell with a thin sheet of parchment paper, followed by some dried beans.
Then bake the tart shell in a 375-degree preheated oven for 8 to 10 minutes. Just enough to cook the crust without colour.
Then remove and set aside to cool. When completely cold remove the dried beans and parchment.
Arrange the smoked salmon, asparagus spears, baby spinach and goat cheese into the baked tart shells.
Then in a separate bowl, combine the eggs and both creams.
Season with salt, and pepper and then pour the filling into the tarts.
Next bake in a 375-degree pre-heated oven for 12 to 15 minutes.
Then remove and allow to cool for 10 minutes before chilling in the fridge.
When cold cut and serve.