Asparagus, hot-smoked salmon, dill and chive quiche

1.Preheat oven to 180°C /160°C fan bake.

2.Line 20cm removable-base flan tin with sheet of pastry, trim overhang. Place pastry case in oven and bake for 15 minutes. Remove from oven.

3.Flake salmon into pastry case and add in asparagus and herbs.

4.Whisk eggs, yolks, cream, milk, plus salt and pepper to taste, in mixing bowl. Pour into pastry case. covering salmon and asparagus.

5.Bake quiche for about 40 minutes. Remove from tin to stand for 5 minutes, then slice into portions.

6.Serve with leafy green salad, if desired, and lemon wedges.