Sprout And Smoked Salmon Quiche - cooking recipe

Ingredients

14 oz brussels sprouts, trimmed
10 oz puff pastry, thawed if frozen
10 oz smoked salmon, sliced
6 None medium eggs, plus 1 egg yolk
1 cup milk, plus 2 tbsp extra
1 1/2 cups Swiss cheese, shredded
None None dill sprigs, to garnish

Preparation

Preheat the oven to 400\u00b0F. Place a baking pan in the oven to preheat. Blanch the Brussels sprouts in boiling water for about 5 mins until almost tender. Drain and refresh under cold water then pat dry with paper towels.
Roll the pastry out to a 10 x 14 inch rectangle and use to line a 8 x 12 inch baking dish allowing some of the pastry to just hang over the edges. Cut 2 pastry fish from the pastry trimmings and place on a small baking pan.
Arrange the Brussels sprouts and half the smoked salmon slices in the pastry. Beat together the whole eggs, milk and cheese and season with salt and freshly ground black pepper. Pour into the pastry. Mix the egg yolk with the extra 2 tbsp milk and use to glaze the pastry edges and pastry fish, then bake the quiche on the baking pan for 35-40 mins until the filling is set and the pastry is crisp and golden. Bake the pastry fish for about 10 mins. Top with the rest of the smoked salmon and serve warm or cold garnished with dill and the pastry fishes.