Whitestone Mt Kyeburn Cheddar, Asparagus & Smoked Salmon Quiche

July 02, 2026

Whitestone Mt Kyeburn Cheddar, Asparagus & Smoked Salmon Quiche

Ingredients:

• 1 sheet savoury shortcrust pastry
• 1 tbsp olive oil
• 250 g asparagus, trimmed and cut into 3 cm pieces
• 200 g smoked salmon, torn into chunks
• 150 g Whitestone Mt Kyeburn Cheddar, grated
• 4 large eggs
• 200 ml milk
• 100 ml cream
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg
• 2 tbsp finely chopped chives
• 1 tsp lemon zest (optional)
  

Instructions:

• Preheat oven to 190°C. Line a 23 cm tart tin with the pastry, trim the edges, prick the base with a fork, and chill for 10 minutes.
• Blind bake: line the pastry with baking paper and fill with baking weights (or use uncooked rice or beans). Bake for 10 minutes, then remove the paper and weights and bake for another 8 -10 minutes, until lightly golden. Set aside.
• Sauté the asparagus in olive oil over medium heat for 3 - 5 minutes, until just tender but still bright green.
• In a bowl, whisk together the eggs, milk, cream, salt, pepper, nutmeg, chives, and lemon zest until smooth.
• Assemble the quiche by layering the asparagus and smoked salmon in the pastry shell. Sprinkle over the grated Mt Kyeburn Cheddar.
• Pour the egg mixture evenly over the filling and bake for 35 - 40 minutes, or until golden and just set in the cent.
• Cool for 10 -15 minutes before slicing. Serve warm or at room temperature.

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