Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche) - cooking recipe

Ingredients

300 g pastry dough
butter (for greasing)
500 g asparagus tips
150 g smoked salmon (thin-sliced & cut in sml strips)
3 eggs
1 cup creme fraiche
1 tablespoon Dijon mustard
1 cup milk
salt & freshly ground black pepper

Preparation

Preheat oven to 425F (220C). Roll out pastry dough & use it to line a buttered pie pan. Using the tines of a fork, prick the pastry (sides & bottom) at regular intervals. Bake blind for 10 min (See note below).
Peel asparagus, discarding most of the tough stem & reserving the tips & tender parts. Cook for 15 min in boiling salted water. Drain well, allow to cool slightly & chop roughly.
Reduce oven temp to 375F (190C). Evenly distribute the cooked asparagus & smoked salmon strips in the baked pie shell.
Beat the eggs, creme fraiche, mustard, milk, salt & pepper in a bowl. Pour the mixture into the pie shell, bake for 30 min & serve immediately.
NOTE: To bake blind in Step #1, the recipe recommended the use of a circle of parchment paper to line the bottom of the pie shell & then filling it w/baking beans, rice or chickpeas.