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Salmon and Asparagus Flan |
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Thought I would feature my Salmon and Asparagus Flan recipe, similar to a quiche for a light supper or lunch. It was adapted from a recipe on a can of Tesco’s tinned salmon that dear Pauline Richards brought back from England when she was helping me in the tea room. It is so easy and good, can be made ahead, freezes well, and baked in the microwave if you don’t want to use the oven. (Canned salmon is best for this recipe.)
Serves: 6
Ingredients:
- Shortcrust Pastry
- ¾ cup milk
- 1 - 14 ¾ oz can red salmon
- ¼ cup cream
- ¼ lb blanched asparagus tips
- Salt and Pepper
- 4 eggs
- ¼ cup grated cheddar cheese
Instructions:
- Roll out the pastry and line a lightly greased pie pan or quiche dish.
- Flake salmon with a fork and spread over the prepared pastry shell, arrange asparagus tips over that.
- Beat eggs, milk and cream, add salt and pepper, pour over and bake 10 minutes at 400 degrees.
- Lower heat to 325 degrees, sprinkle with the cheese and bake a further 40 minutes or until set.
- Good hot or cold. (If using a microwave, bake at 75-80 power or until centre sets, about 15 minutes, depending on microwave oven).
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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