This recipe first appeared in Woman’s Day.
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Ingredients
Frittata mixture
Method
1.Preheat oven to hot, 200°C. Lightly grease a 23cm quiche or tart pan.
2.Line pan with pastry, joining sheets to fit and trimming the edges. Bake blind for 10-15 minutes until beginning to colour (see recipe tip). Remove baking paper and weights. Bake for a further 10 minutes until pastry is golden.
3.Reduce oven to moderate, 180°C. Place pan on an oven tray.
4.Flake salmon over pastry base. Top with asparagus, onion and dill. Pour over frittata mixture.
5.Bake for 30-35 minutes until just set in the centre. Cool in pan for 10 minutes before serving with salad or vegetables of choice.
Frittata mixture
6.In a bowl, whisk all the ingredients together. Season to taste.
Bake blind by lining pastry case with baking paper and filling it with baking weights, dried beans or rice.
Note
