Steven Carter-Bailey on Instagram: "Perhaps a strange pairing, but brown sugar and salmon quiche has to be one of my all time favourite bakes! Try it before you judge it 😉 . Pastry 350g plain flour 140g unsalted butter A pinch of salt 1 large egg and iced water to combine 300-400g poached salmon 250ml double cream 100ml whole milk 5 large eggs 4 tbsp dark brown sugar 2 tbsp Dijon mustard Salt and pepper to taste 150g asparagus and a handful of pine nuts (optional) Make the pastry by rubbing the

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