Cleo's Asparagus and Salmon Quiche

Ingredients for 1 servings:

• 200 g flour
• 100 g quark
• 4 tbsp olive oil
• 1 egg(s)
• ½ tsp salt
• ½ tsp baking powder
• 400 g asparagus, white
• 400 g asparagus, green
• some salt water for blanching
• some ice water to quench
• 400 g salmon fillet(s), frozen
• 200 g sour cream
• 200 g crème fraîche
• 3 eggs
• ½ tsp, leveled salt
• ½ tsp, levelled pepper, mixed, ground
• 1 pinch of ground nutmeg
• 1 tsp lemon pepper
• ½ tsp liquid spice mix (Herbadox spice reduction)
• 100 g gratin cheese

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

Knead the first ingredients, including the baking powder, into a smooth dough, roll it out, and place it in a round springform pan. Make a rim about 3 cm high. Refrigerate for 1 hour. Peel the white asparagus. Do not peel the green asparagus; snap it off along the predetermined breaking point. Cut the asparagus into pieces about 4-5 cm long and blanch in salted water for 3 minutes. Cool in iced water and pat dry. Cut the salmon fillet into pieces, season with salt, and marinate with lemon pepper. Tip: If you don’t like salmon, you can also use cooked ham. Prepare the stock by whisking together the sour cream, crème fraîche, and the remaining ingredients. Season well with the spices. First, cover the base with white asparagus, then with salmon and green asparagus, and pour the stock over it. Bake in a preheated oven on the lower rack at 180°C (fan oven) for 15 minutes, then for about 20 minutes at 150°C (now preheated). Sprinkle thinly with cheese and grill in the upper third of the oven until golden brown. Serve warm—with Béarnaise sauce, if desired.