Quiche primaveral de salmón y espárragos

Ingredientes

• 1 roll ready-made shortcrust pastry (pâte brisée)
• 200 g smoked salmon
• 250 g green asparagus
• 3 eggs
• 150 ml heavy cream
• 100 ml crème fraîche
• 50 g grated Parmesan
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh dill for garnish
• Butter for greasing the tin

Preparación

1. 1

   Preheat the oven to 180°C (conventional/top-and-bottom heat).Roll out the pastry and line a buttered quiche tin (approx. 28 cm) with it. Prick the base with a fork and blind-bake for 10 minutes with baking paper and dry beans or rice on top.Snap off the tough ends of the asparagus and cut them into 3 cm pieces. Blanche for 2 minutes in boiling salted water and rinse immediately under cold water.Beat the eggs together with the heavy cream and crème fraîche. Add salt, pepper and grated lemon zest and mix well.Remove the baking paper and the dried beans (or rice) from the pre-baked base. Tear the salmon into large pieces and spread them over the base, arranging the asparagus pieces around them.Carefully pour the egg mixture over the filling. Sprinkle the grated Parmesan on top.Bake the quiche in the preheated oven for 30 to 35 minutes until golden and cooked through. The filling should be just set in the center.Let the quiche rest for 10 minutes before slicing. Garnish with fresh dill and a few lemon slices.