Asparagus and Salmon Quiche with Pancetta and Potatoes

Summary

Ingredients

For the dough:

• 250 g flour
• 0.5 teaspoon ½ salt
• 130 g butter, cold
• 1 egg (s)
• 3 tablespoon milk

For covering:

• 100 g pancetta
• 1 onion (s), finely chopped
• 500 g asparaus, reen
• 1 teaspoon butter
• 2 small potatoes, chopped into about 1/ cm pieces
• 250 g salmon fillet (s)
• 200 g sour cream
• 2 egg (s)
• salt and pepper
• some nutmeg, grated
• 100 g Emmentaler, rated

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Instructions

1. For the dough, mix the flour and salt and add the butter in small pieces. Mix briefly with your fingertips until crumbly, then add the egg and milk and quickly shape into a ball of dough. Place the ball in cling film in the refrigerator for at least an hour.
2. For the topping, fry the pancetta in its own fat until crispy, drain on kitchen paper and set aside. Put the onion in the pancetta fat and sauté gently. Then add the asparagus and steam until it is firm to the bite. Put aside.
3. Heat a teaspoon of butter in the pan, fry the finely chopped potatoes lightly, remove and fry the salmon briefly in the same pan. Roughly chop the cooled pancetta. Mix all ingredients in a large bowl, season with salt and pepper.
4. Heat the oven to 190 ° C.
5. Roll out the dough ball, prick several times with a fork and place in a tart pan with a diameter of 26-28 cm. Spread the asparagus mixture on top. Mix the sour cream, eggs, salt, pepper and nutmeg and pour over the asparagus. Finally, sprinkle with the Emmentaler and put in the oven for 30 minutes.