Spring quiche with green asparagus and smoked salmon

Name: Spring quiche with green asparagus and smoked salmon
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 100 g cold butter; 150 g + something Whole spelt flour; 7-10 Tbsp demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 75 g ground almonds (with skin); 5 Eggs (Gr. M); 1 TABLESPOON TK-8 Herb mixture; 900 g green asparagus; 200 g smoked salmon (in slices); 1 ring/s (125 g each) Cream cheese in pepper coating; 2 TEASPOONS Dijon mustard; 150 ml Milk; 2 TABLESPOONS Breadcrumbs; 4 Stem/s Dill; 1/2 grated rind of organic lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

100 g cold butter
150 g + something Whole spelt flour
7-10 Tbsp demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Sugar
75 g ground almonds (with skin)
5 Eggs (Gr. M)
1 TABLESPOON TK-8 Herb mixture
900 g green asparagus
200 g smoked salmon (in slices)
1 ring/s (125 g each) Cream cheese in pepper coating
2 TEASPOONS Dijon mustard
150 ml Milk
2 TABLESPOONS Breadcrumbs
4 Stem/s Dill
1/2 grated rind of organic lemon

Directions

1
Grease the bottom of a springform pan (26 cm Ø). For the shortcrust pastry base put 150 g flour, 1 tbsp brown sugar, 1⁄2 tsp salt, almonds, 1 egg and 100 g butter in pieces in a bowl. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough. Then briefly knead the frozen herbs on a floured work surface.
2
Roll out the dough on a floured work surface until round (approx. 36 cm Ø). Place in the springform pan, pull up the rim and press down firmly. Prick the base several times with a fork and cover and chill for about 1 hour.
3
In the meantime, wash the asparagus for the filling and cut the woody ends off generously. Cut the asparagus into 2.5 cm long pieces. Cook in boiling salted water with 1 tsp. sugar for about 3 minutes. Drain, quench and drain well. Cut salmon into wide strips.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the glaze, mix cream cheese, mustard, 4 eggs and milk well with the whisks of the mixer. Sprinkle the short pastry base with breadcrumbs. Mix asparagus and salmon and spread evenly on the base. Pour the icing over them.
5
Bake in a hot oven for about 40 minutes on the lowest shelf. Then take the quiche out of the oven and let it rest on a cake rack for about 10 minutes. Wash the dill, shake dry and chop coarsely. Carefully remove the quiche from the tin. Sprinkle with dill and lemon peel as desired.