Written by Lizzie Moult. Recipe supplied by Bunya Red Farm in the South Burnett region. Serves 8 people.
For Maggie Beer’s sour cream pastry
125ml sour cream
For the quiche filling
¼ cup of milk
10 spears of asparagus cut into 1 inch lengths
150g smoked salmon, torn into smaller pieces
2 tbsp capers, washed
¼ cup of tasty cheese, grated.
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.