Asparagus quiche with smoked salmon

Ingredients for 1 servings:

• 300 g flour
• 1 tsp salt
• 150 g butter
• 5 eggs
• 500 g asparagus, green
• 150 g smoked salmon
• 1 cup of cream
• 50 g cheese, grated, preferably Parmesan
• 20 g breadcrumbs
• Paprika powder, sweet
• pepper
• Soy sauce, light
• 1 clove(s) garlic, or 1 tsp garlic powder
• Butter and flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

For the dough, mix the flour, salt, butter, and 1 egg until it forms a smooth lump. There should be no small crumbs left at the bottom of the mixing bowl (knead for about 10-15 minutes). Tip: If the dough doesn’t get any better after further stirring, add a little softened butter a tablespoon at a time. Let it rest in the refrigerator while you prepare the topping. Peel the asparagus and trim the ends. Then cut into pieces about 2-3 cm long. Cut the salmon into pieces or simply tear it into pieces. Peel and finely chop the garlic. Whisk the remaining 4 eggs in a bowl. Add the asparagus, salmon, cream, garlic, and cheese to the bowl with the eggs. Season to taste with about 1 teaspoon each of pepper, paprika, and soy sauce. Mix everything well. Grease the baking pan with butter and dust with a little flour. You can also preheat the oven to 180 degrees Celsius (convection oven). Now take the dough out of the fridge and line the dish. It should be evenly thick all over, and the edges should be about 2-3 finger-widths high. If you want, you can add a wave pattern to the edges to really make it look like a quiche. Pre-bake the base without any topping for 5-10 minutes to prevent it from becoming soggy. When the dough is no longer shiny, it can be removed. This can vary greatly depending on the oven. Then add the topping. If desired, scatter a few pieces of salmon and asparagus decoratively with a fork. Finally, sprinkle the breadcrumbs on top. Place the whole thing in the oven for about 30 minutes at 180-200 degrees Celsius (350-400 degrees Fahrenheit). After about 20 minutes, you can remove the ring and continue baking, but this isn’t necessary. When the mixture no longer wobbles and is firm when tested with a skewer, the quiche is ready. A slightly spicy herb curd cheese goes perfectly with it. Tip: Green asparagus doesn’t actually need to be peeled. It’s a matter of taste. You can save the skins and ends and make a soup out of them.