Directions:
- Line 5 individual tart tins with pastry, prick with a fork and bake blind for 15 minutes.
- Flake the fish.
- Microwave the asparagus for 3 1/2 minutes, or poach in a little water for 5 minutes, until tender. Cut into inch long pieces.
- Beat the eggs and cream together with the salt and pper. Divide the salmon and asparagus between the pastry cases and carefully pour in the egg mixture. Place in the oven and bake for a further 30 minutes until the egg mixture is firm and slightly golden.
- If using the pre baked shell, bake for 35 - 40 minutes or until firm in the middle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 839 Kcal (3513 kJ) | ||
| Calories from fat | 522 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58g | 89% | |
|---|---|---|---|
| Cholesterol | 233.6mg | 78% | |
| Sodium | 183.8mg | 8% | |
| Potassium | 539.4mg | 11% | |
| Total Carbs | 59.2g | 20% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 18.1g | 36% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 335.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 192.87 Kcal (808 kJ) | ||
| Calories from fat | 120 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.33g | 89% | |
|---|---|---|---|
| Cholesterol | 53.7mg | 78% | |
| Sodium | 42.25mg | 8% | |
| Potassium | 124mg | 11% | |
| Total Carbs | 13.61g | 20% | |
| Sugars | 0.22g | 4% | |
| Dietary Fiber | 0.39g | 7% | |
| Protein | 4.16g | 36% | |
| Vitamin C | 0.8mg | 6% | |
| Iron | 0.2mg | 4% | |
| Calcium | 77.2mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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