Batch cook this tasty salmon quiche from Princes and you will be all prepped for nutritious lunches for the week!

Preparation Time: 25min
Cooking Time: 35min
Serves: 6

1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
2. Sift the flour and salt into a large bowl. Rub in the butter and vegetable fat until the mixture looks like breadcrumbs. Add 2-3tbsp cold water to make a soft (not sticky) dough. Knead lightly until smooth. Wrap and chill for 10min.
3. Drain the salmon, break into chunks and set aside. Melt the butter in a frying pan. Gently fry the spring onions and asparagus for 5min. Cool.
4. Roll out the pastry on a lightly floured surface and use to line a 20cm flan tin. Line with crumpled foil and bake ‘blind’ (ie. without a filling) for 15min. Reduce the oven temperature to 180°C, fan oven 160°C, Gas Mark
5. Remove the foil and fill the flan with the salmon chunks, spring onions and asparagus.
6. Beat the eggs and crème fraiche together, season, then pour into the pastry case. Bake for 30-35min until set. Serve your salmon quiche warm or cold.