Smoked Salmon Easter Quiche (Print Version)

# Ingredients:

→ Crust Options

01 - 1 homemade pie crust (shortcrust pastry)
02 - 2 sheets of frozen shortcrust pastry
03 - 1 pre-made 9″ pie crust (or fitted in a tart tin)
04 - 1 ready-to-use pie shell (23cm/9″, refrigerated or frozen)

→ Filling

05 - 1 tablespoon unsalted butter (15g)
06 - 1 leek, white part only, halved and finely sliced
07 - 2 cloves of garlic, minced
08 - 8-10 asparagus spears
09 - 5 eggs (55-60g each)
10 - 1 1/2 cups full-fat cream (375 ml)
11 - 1/4 teaspoon salt
12 - Pinch of freshly ground black pepper
13 - 2 tablespoons fresh dill, coarsely chopped
14 - 200g smoked salmon, sliced into 4 cm pieces
15 - 3/4 cup grated gruyere cheese (75g)

→ Garnish

16 - Fresh dill sprigs
17 - Extra smoked salmon slices

# Instructions:

01 - If using homemade quiche crust or frozen shortcrust pastry, prepare and bake according to your chosen recipe. For refrigerated pie crust, unroll and fit into a 9″ pie dish or tart tin, then bake per packet directions. If using a prepared pie shell, bake according to packet directions and scale the filling down to 4 eggs.
02 - Preheat oven to 180°C/350°F (160°C/320°F fan-forced). Break off the woody ends of the asparagus. Cut asparagus into 3.5 cm pieces, reserving the tips for garnishing.
03 - Melt butter in a skillet over medium heat. Add leeks and garlic, sautéing for about 2 minutes until translucent but not browned. Briefly stir in asparagus stems, then remove from heat. Allow mixture to cool slightly before distributing evenly across the prepared crust base.
04 - In a bowl, whisk together eggs, cream, dill, salt, and pepper. Scatter 2/3 of the salmon over the quiche base, twisting or folding the pieces for texture. Sprinkle with cheese, then pour the egg mixture over everything. Arrange remaining salmon and asparagus tips decoratively on top.
05 - Place the assembled quiche on a baking tray and bake in preheated oven for approximately 40 minutes, until the top is light golden and the center is set but still slightly jiggly when gently touched.
06 - Allow quiche to rest for 10 minutes after baking before carefully removing from the tin. Slice and serve warm.

# Notes:

01 - The quiche can be made a day ahead and refrigerated.
02 - For best results when using frozen pastry, thaw completely before using.
03 - Scale filling down to 4 eggs if using a standard prepared pie shell.

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