Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 418      gram          canned Alaska salmon -- (red or pink)
 550      gram          ready-made shortcrust pastry
  75      grams         broccoli florets -- blanched
  75      grams         asparagus spears -- blanched
   1                    leek -- cleaned and thinly
                        -- s
   4                    fresh tomatoes; skinned -- de-seeded, chopped
   4                    spring onions -- chopped
   1      small         onion; -- chopped
  50      grams         smoked salmon
   8                    black olives -- pitted
                        and quartered
  50      grams         stilton cheese -- crumbled
  50      grams         cheddar cheese -- grated
  75      grams         mozzarella -- thinly sliced
  50      grams         feta cheese -- crumbled
   1      teaspoon      pesto
  12                    eggs
 600      milliliter    milk
 300      milliliter    single cream
                        salt and black pepper

Preparation:

This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four. 1. Salmon with Broccoli and Stilton 2. Salmon with Asparagus and Cheddar 3. Salmon and Mozzarella 4. Salmon with Tomatoes and Feta Cheese Pre-heat oven to 200 C, 400F, Gas mark 6. Drain the cans of salmon. Flake and set aside. Divide the pastry into four and roll out to line four 22.5 cm / 9-inch flan dishes. Spread the salmon evenly over the base of each flan. Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato. Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve with salad.