This showstopping quiche is perfect for springtime entertaining with friends and family.

Ingredients:
40g butter
1 large onion
200g salmon fillets
1 bunch asparagus
100ml milk
300ml double cream
3 large eggs
Lemon zest
100g cheddar cheese
Ready-rolled pastry (see Tips).

Method:
1. Heat the oven to 200°C (180°C fan/gas mark 6) and put a baking tray inside to warm up.

2. Roll out your pastry and line the tin. Prick the bottom all over with a fork, then line with baking paper and baking beans. Place on the hot tray and bake blind for 15 minutes.

3. Remove the beans and brush the base with a thin layer of beaten egg. This seals up any holes and stops the mixture seeping through. Bake for a further 15 minutes.

4. Whilst waiting for the base to cook, heat the butter in a frying pan and add the chopped onion, cooking gently until soft. Leave to cool.

5. Trim the asparagus then add to a large frying pan, cover with water and simmer for five minutes. Drain the water then rinse the asparagus in cold water to cool down. Leave to dry on kitchen paper.

6. Add the milk and salmon to the frying pan and simmer gently for five minutes. Remove the salmon from the pan and leave to cool.

7. Pour the milk into a jug, then add the cream, the rest of the beaten eggs, a little lemon zest, and salt and pepper.

8. Spread the onion over the base of the pastry, chop the asparagus up into bite-sized pieces and sprinkle over the onion. Break up chunks of salmon and do the same.

9. Pour the milk mixture into the pastry case and top with the grated cheese. Cook in the oven for approximately 50 minutes until set.

Tips: The quiche can be served warm or cold and will also freeze well. I used a 10” round loose bottomed quiche tin and found a 320g pack of ready-rolled pastry enough to line this. Alternatively, you can make your own pastry. Serve with a fresh salad and buttered new potatoes.