Smoked Salmon and Asparagus Quiche

Salmon and asparagus are a winning combination and this rustic quiche makes a perfect lunch time treat.



  • 250g Plain flour
  • 125g St Helen's Farm goats butter
  • Pinch salt
  • Cold water to mix


  • 3 Eggs
  • 120g pack smoked salmon flakes (we used honey roast)
  • 150g asparagus spears (blanched and drained)
  • 250ml St Helen's Farm goats milk
  • 125g St Helen’s Farm natural yogurt
  • 1 teaspoon Dijon mustard
  • 100g St Helen's Farm goats cheese (grated)
  • Chopped fresh dill
  • Salt and pepper to season


Serves 4/6
Preparation time 30/40 minutes
Cooking time 45 minutes

Make pastry
Rub butter into flour and salt to resemble fine breadcrumbs stir in 2-3 tablespoons cold water, bring together to form a dough, wrap in cling film and chill for at least 30 minutes. Roll out and line 31cm X 21cm rectangular flan tin or 22-24cm skillet/flan dish. Bake blind (line pastry with greaseproof paper and baking beans) at 200C, fan 180C, Gas 6 for 10 minutes, cool.

Line pastry case with smoked salmon, cheese and arrange asparagus, sprinkle with dill.

Whisk together eggs, milk and yogurt or cream with mustard and seasoning, pour into case, careful not to overfill. Place on baking sheet.

Bake for 30-35 minutes in pre heated oven until golden and set.

Our goats’ butter makes light and crispy pastry!