Asparagus quiche with salmon

Ingredients for 4 servings:

• 200 g flour
• 100 g quark
• 100 g butter
• 1 tsp salt
• 1 tsp baking powder
• 2 eggs
• 100 g crème fraîche
• 40 g Parmesan, grated
• 1 tsp thyme
• salt and pepper
• 20 g pine nuts
• 500 g asparagus, white
• 200 g salmon

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

For the dough, mix together the flour, quark, salt, and baking powder. Add the butter in pieces and knead everything into a smooth dough. Shape the dough into a ball and chill for 15 minutes. Peel the asparagus, cut into bite-sized pieces, and then cook for 15 minutes. Cut the salmon into small pieces. Preheat the oven to 200°C (top/bottom heat) and grease a tart tin. Roll out the dough in the tin and prick several times with a fork. Pre-bake the base on the middle rack for 10-15 minutes. Beat the eggs with the cheese, crème fraîche, thyme, salt, and pepper. Remove the dough from the oven, arrange the asparagus and salmon on top, and pour the crème fraîche mixture over it. Then sprinkle with the pine nuts. Return the quiche to the oven and bake for 20-25 minutes.