You’d expect a Cotswold producer to know a good asparagus recipe or two. Here, 200-year-old family business Matthews Cotswold Flour shares its delicious recipe that combines local ʼgras with salmon (River Severn or otherwise!)

Makes: 1 large quiche

Prep time: 50 minutes

Bake time: 45 minutes


For the pastry:

400g Matthews Regenerative All-Purpose Flour

200g salted butter (cold, diced)

2-3tbsp water (cold)

For the filling:

2 salmon fillets

1 white onion

200g asparagus (blanched until al dente)

100g comte cheese

300g double cream

3 eggs (large)

110g milk

Zest of 1 lemon

1 egg (for glazing)



1) To make the pastry, rub the fat into the flour until the texture is of fine breadcrumbs. Add the water 1 tablespoon at a time until the pastry comes together. Wrap and chill in the fridge for at least 20 minutes.

2) Poach the salmon fillets in the milk until fully cooked, then leave aside to cool. Do not throw away the milk!

3) Dice the onion and sautée until translucent, then set aside.

4) Roll out the pastry and line a tart tin. Prepare the pastry case for blind baking by pricking the pastry case with a fork, and line with baking paper and baking beans – and bake at 190 degrees celsius for 20 minutes.

5) Remove the baking paper and baking beans, then brush the pastry case with egg wash before returning to the oven for 10 further minutes.

6) In a large jug, combine the cream, egg, milk from the salmon, flaked salmon, grated cheese, and lemon zest – also season with salt and pepper.

7) Pour this mixture into the pastry case, then arrange the asparagus on top. Return to the oven for 40 minutes or until the quiche has a gentle wobble in the centre.

8) Cool for at least one hour before cutting into slices!