Asparagus Quiche with Salmon

Ingredients

• 350 g puff pastry
• 700 g white asparagus
• 400 g Salmon fillet
• 1 bunch dill
• 1 tbsp spelt flour (for dusting)
• 4 eggs
• 350 ml whipping cream
• 2 tbsp freshly grated Parmesan
• 5 tbsp crème fraîche
• Salt
• Pepper
• ground nutmeg

Instructions

1. 1.

   Let the puff pastry thaw and preheat the oven to 180°C fan‑forced or 160°C gas stove level 2–3.

2. 2.

   Peel the asparagus, trim the woody ends and cut into about 2 cm pieces. Boil in salted water for roughly 4 minutes until al dente. Drain and set aside on a colander.

3. 3.

   Rinse the salmon, pat dry and cube into 2×2 cm pieces. Rinse the dill, shake dry, pluck the tips and finely chop half of them.

4. 4.

   Line a 24–26 cm quiche tin with parchment paper, roll out the puff pastry slightly larger than the tin on a floured surface and line the tin. Arrange asparagus and salmon cubes on the dough and sprinkle chopped dill over them. Whisk eggs, cream, Parmesan and crème fraîche together, season well with salt, pepper and nutmeg, then pour over the filling. Bake in the oven for 40–50 minutes until golden brown.

5. 5.

   Remove the quiche from the oven, let it cool slightly and cut into portions. Serve warm garnished with the remaining dill tips.