Salmon, Broccoli And Asparagus Quiche - cooking recipe

Ingredients

250 g plain flour
125 g butter, chilled and cut unto cubes
5 stalks chives, finely chopped
1 stem tarragon, stalks discarded and finely chopped
3 stems thyme, stalks discarded and finely chopped
3 stalks parsley, stalks discarded and finely chopped
2 tsp wholegrain mustard
4 medium eggs + 1 egg yolk
2 tbsp water
100 g asparagus, woody end removed
100 g broccoli, cut into florets
300 ml semi-skimmed milk
1/2 tsp grated nutmeg
450 g salmon fillet, skin removed and cut into chunks

Preparation

For the quiche shell, sift flour then cut in butter until consistency of breadcrumbs. Add herbs and mustard then add egg yolk, a pinch of salt and 2 tbsp water. Knead on a lightly floured surface until smooth. Wrap in plastic wrap and chill for about 15 mins. Meanwhile, grease and flour an 8 inch tart pan. Roll out dough then use to line the prepared pan. Press into the corners and chill for another 30 mins.
Preheat oven to 400\u00b0F. Remove quiche base from fridge and, using a fork, prick the pastry several times. Cover with parchment paper and fill with dried beans or pie weights and bake for 10 mins. Remove parchment paper and weights and bake for another 10 mins.
Meanwhile, blanch asparagus and broccoli in boiling salted water for 3 mins then drain, rinse under cold water and set aside. Mix 4 eggs with milk and nutmeg and season.
Add salmon, broccoli and asparagus to the quiche shell and cover with egg and milk mixture. Place in oven for about 40 mins. Serve warm or cold.