Asparagus and Smoked Salmon Quiche

Preparation: 25 minutes • Cooking time: 40 minutes

Ingredients for 4 to 6 people

• 1 shortcrust pastry
• 500 g white asparagus
• 200 g Petrossian smoked salmon
• 3 eggs
• 20 cl heavy cream
• 10 cl whole milk
• 50 g grated Parmesan
• 1 shallot
• ½ lemon
• A few sprigs of dill
• 10 g butter
• Salt
• Pepper

1. Carefully peel the white asparagus with a vegetable peeler, starting from the tip and working towards the base.
2. Cut off the tough part at the base.
3. Cook the asparagus in a large saucepan of salted boiling water for about 8 to 10 minutes. It should be tender while remaining slightly firm.
4. Drain carefully and leave to cool slightly.
5. Cut the asparagus into 3 to 4 cm pieces, keeping a few whole tips for serving.

1. Preheat the oven to 180 °C.
2. In a bowl, whisk the eggs with the cream and milk.
3. Add the grated Parmesan and finely chopped shallot.
4. Season generously with pepper and very lightly with salt, as the smoked salmon is already salty.
5. Add a few finely chopped sprigs of dill and a little lemon zest.

1. Lightly butter a tart tin and place the shortcrust pastry in it.
2. Prick the base with a fork.
3. Arrange the pieces of white asparagus over the pastry base.
4. Cut the smoked salmon into thin strips and carefully distribute them between the asparagus.
5. Pour the quiche filling over the top.
6. Arrange the whole asparagus tips over the surface to create an attractive decoration.
7. Bake for about 35 to 40 minutes, until the quiche is set and lightly golden.

Leave the quiche to rest for a few minutes after taking it out of the oven before slicing. Serve warm or at room temperature with a green salad dressed with a light lemon vinaigrette.

Tip

For a particularly delicate quiche, choose very fresh white asparagus and avoid overcooking the smoked salmon. The thin strips added directly to the filling will retain their tender texture and smoky notes.