Green Asparagus Salmon Quiche

First, mix the flour and butter. Rub the butter into the flour pit and mix loosely. Add yolks and water and knead everything well. Do not knead too long (shortcrust pastry). Let the dough rest in the refrigerator for at least 1/2 hour.

Cut the asparagus into pieces about 3 cm long (cut away the woody ends) Set aside the asparagus tips separately. Boil water with a little salt and sugar.

Boil the asparagus pieces in it for about 5 minutes. After about 3 minutes, add the asparagus tips (otherwise they will be too soft). Strain the asparagus and let it drain. Cut salmon into approx. 5-10 mm cubes.

For the glaze, coarsely chop the herbs and puree with the cream. Add eggs and crème fraiche and mix. Season to taste with salt and pepper.

Preheat oven to 200 °C, grease and flour quiche pan.

Roll out the dough thinly and place in the mold. Form the edge with dough. Remove any excess dough. Spread asparagus and salmon on the dough. Spread glaze over the top.

Sprinkle generously with freshly grated Parmesan. Bake at medium height for about 35-40 minutes.

Preparation Tip:

It goes very well with a bowl of green spring salad.

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