Asparagus, Leek & Gruyère Quiche with Smoked Salmon

INGREDIENTS

• 1 sheet all-butter shortcrust pastry
• 25g butter
• 1 leek, cut into rounds
• 100g asparagus, cut into 1 inch pieces
• 180g gruyère cheese grated, plus 30g extra for the top
• 4 large eggs
• 150g Dunnes Stores double cream
• 100g crème fraîche
• Sea salt & freshly cracked black pepper

To serve:

• 100g Dunnes Stores Oak & Peat Smoked Salmon
• Handful of dill
• Zest of ½ a lemon
• Extra virgin olive oil
• Salad leaves, to serve

METHOD

1. Preheat the oven to 200°C/180°C fan/350°F/Gas Mark 4.
2. Roll your pastry out into a round that is about 14 inches in diameter.
3. Using a rolling pin, transfer the pastry to a shallow 9-inch springform tin. Using your fingers, press the pastry into the bottom and sides of the tin, being careful not to tear the pastry. Trim any overhang with a sharp knife and prick the bottom of the pastry with a fork then place a sheet of baking paper over the top of the pastry and fill with baking beans.
4. Place into the oven to cook until you can see the pastry case beginning to brown around the top edges, about 20–25 minutes. Remove from the oven and lift out the baking paper and baking beans then place the pastry case back into the oven to continue to brown for another 10 minutes or so, or until you can no longer see any patches of raw pastry.
5. Remove the pastry case from the oven and turn the oven down to 190°C/170°C fan/340°F/Gas Mark 3
6. Whilst the pastry case is cooking, place a frying pan over a medium heat and add the butter. Allow to melt, then add the sliced leeks and fry for 5 minutes until they are golden on one side and slightly softened, but still hold their shape.
7. Add the cut asparagus to the pan and allow them to soften beside the leeks for a few minutes.
8. Whisk 180g gruyère cheese, eggs, creme fraiche and cream together then season with salt and lots of black pepper and mix everything again to combine.
9. Place the leeks, golden brown side up and asparagus into the cooked pastry case then pour over the egg mixture. Crack over a little extra black pepper and sprinkle with the remaining 30g gruyère cheese.
10. Bake until the egg mixture is just set, about 35–45 minutes. It should look slightly puffed and browned around the edges, but still have just the slightest wobble in the centre.
11. Remove the quiche from the oven and let it cool for about 45 minutes.
12. When ready to serve, remove the quiche from the tin and place on a serving plate. Decorate with smoked salmon slices and dill then grate over the zest of ½ a lemon and finish with a drizzle of olive oil and some extra black pepper. Serve with some salad leaves for a lovely lunch.