Ingredients:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water
  • 1 tablespoon olive oil
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cooked salmon, flaked
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup grated cheddar cheese
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Combine flour and salt in a bowl.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough forms.
  4. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Heat olive oil in a skillet over medium heat.
  7. Add asparagus and sauté until bright green and tender, about 3-4 minutes.
  8. Remove from heat and let cool.
  9. In a bowl, whisk together eggs, cream, cheddar cheese, Dijon mustard, salt, and pepper.
  10. Fold in the sautéed asparagus and flaked salmon.
  11. On a floured surface, roll out the chilled dough to fit the pie dish.
  12. Transfer the dough to the pie dish, trimming excess.
  13. Pour the filling into the prepared crust, spreading evenly.
  14. Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is slightly golden.
  15. Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.