Salmon Quiche

Pre-heat your oven to 180°C and line a 20cm quiche dish with baking paper

Start by making the pastry; rub the flour and butter through your fingers in a bowl until it resembles bread crumbs

Stir through the sour cream and then cover and put in the fridge for 20minutes to rest

Then, press the dough into the quiche dish and prick the bottom with a fork

Bake for 12 – 15min or until lightly golden

To make the filling, crack the eggs into a bowl and add the milk and pepper and whisk to combine, then put to the side

Once the quiche pastry is par-cooked, arrange the asparagus spears and salmon in the dish

Cover with the egg mixture and then sprinkle over the capers and tasty cheese

Return the quiche to the oven and bake for a further 40 minutes or until golden

Serve with a light tomato salad with a little parsley.

Note: Don't add any salt to the filling as both the capers and salmon are salty. If you like, you can also roll out your pastry and line your quiche dish instead of pressing it in. The result will be a more even pastry shell.