Salmon, Mushroom & Cheddar Quiches

Step 1: Preheat oven to 190C fan forced.

Step 2: Line 2 x 3cm deep, 8.5cm base measurement loose based flan tins with pastry and trim to fit, discarding excess.

Step 3: Prick bases with fork and line pastry with baking paper and fill with baking beans or rice and put on an oven tray and refrigerate for 15 minutes.

Step 4: Transfer pastry cases to oven and bake for 10 minutes and then remove paper and beans and reduce oven to 180C fan forced and bake for a further 8 minutes or until just cooked.

Step 5: Meanwhile, heat oil in a medium non-stick frying pan over a medium heat and add mushroom, onion and garlic and cook, stirring often, for 7 to 8 minutes or until soft and then transfer to a small bowl and set aside to cool slightly.

Step 6: In another bowl, whisk together eggs, milk and pepper.

Step 7: Add the salmon to onion mixture and toss to combine and then divide mixture evenly between pastry cases and then pour over egg mixture and then sprinkle over the cheese and bake for 30 to 35 minutes or until egg is set and tops are light golden brown.

Step 8: Meanwhile, to make salad, put asparagus and water in a small microwave bowl and cook on high/100% for 2 minutes or until just tender and then drain and rinse under cold water.

Step 9: Halve lengthways and put in a bowl with spinach, tomato and beans and drizzle over lemon juice and sprinkle with pepper.

Step 10: Remove quiches from tins and sprinkle with dill and serve with salad.