John Myers
Ingredients for 1 servings:
- 1 pack of filo pastry
- Butter for the mold
- 1 kg asparagus, green
- salt water
- 1 some sugar
- 200 g smoked salmon slices
- 125 g cream cheese with pepper
- 2 tsp mustard
- 150 ml milk
- 4 eggs
- 4 sprigs of dill
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes
makes about 12 pieces
Preheat oven to 175°C (fan oven). Grease a quiche dish with butter. Spread the filo pastry in it, leaving a little overhang at the edges. Wash the asparagus and cut into 2.5 cm pieces, trimming off the woody ends first. Cook in salted water with 1 teaspoon of sugar for about 3-4 minutes. Drain, refresh in cold water, and let drain. Cut the salmon into strips. Spread half of the salmon on the filo pastry. Add the asparagus and then the remaining salmon. Mix the pepper cream cheese, eggs, mustard, milk, and dill well with a hand mixer, season with salt and pepper, and pour into the dish. Bake in the oven on the bottom rack for 40 minutes. Then let it rest on a wire rack for another 10 minutes.
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