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Salmon, Asparagus and Pea Quiche
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Salmon, Asparagus & Pea Quiche

Made with a pizza base, this is the lightest way to enjoy quiche. Use seeded or granary flour for their nutty wholesomeness, and enjoy this light and fresh quiche for lunch this Spring

Course: Main Course
Servings: 6 servings
: 348 kcal
Author: Just Jo
Ingredients
For the pizza dough base:
  • 160 g seeded or granary bread flour (if you can't find them, ordinary strong white bread flour works perfectly)
  • 7 g fast action dried yeast
  • 1/2 tsp sea salt
  • 1 tsp olive oil
  • 110 g water
For the filling:
  • 2 salmon fillets
  • 170-200 g asparagus, trimmed then cut in half
  • 1 tsp olive oil
  • 2 large eggs
  • 180 g light cream cheese
  • 100 g lower fat creme fraîche
  • 1 tsp lemon zest (plus 2 tsp juice)
  • 1 tsp dried mint (mint sauce is a good substitute)
  • 1 tbsp fresh parsley, finely chopped
  • 100 g frozen peas (about 1/2 cup)
  • 2 tbsp Double Gloucester or medium cheddar cheese, grated
Instructions
  1. Mix the dough ingredients together and beat with a dough hook in a stand mixer for 5-10 minutes until you have a soft and slightly tacky dough. Bring together into a ball, grease the bowl and cover, leaving to prove for at least one hour but you can leave it 24 hours in the fridge.

  2. Place the salmon fillets on a large and lightly oiled baking tray and then rub the asparagus with the a little olive oil and place next to the fish. Season with salt and pepper then squeeze over a little lemon juice (reserve the lemon to grate later). Grill (broil) on high for 8 minutes then allow to cool.

  3. Preheat oven to 180˚C with either a bakestone or a baking tray on the middle shelf to heat up.

  4. Prepare the filling by beating all of the remaining ingredients together apart from the Double Gloucester. Fold in the cooled asparagus and flake in the salmon - use a fork to do this and keep the chunks bite size, no smaller. 

  5. Pat the proved dough out into a round and transfer into a 23 cm loose bottomed tart tin. Press it into the corners and up the sides of the tin - you will curse my name, especially when using seeded flour as it is thin and will tear a little but just keep on going! Oil your hands if necessary and just push any holes that form back together. It does look too little but trust me - it rises a lot on baking. 

  6. Scoop the filling in, scatter over the grated cheese and cook for 40 minutes. The top will barely have coloured but the dough will be cooked around the edges and the centre of the quiche should have the barest of wibble wobbles. Cool for 10 minutes before slicing and serving whilst still warm.