Summary

Ingredients

• 4 sheets puff pastry (TK), thawed
• 6 stalks asparagus, boiled, drained
• 1 bunch spring onion (s)
• 2 egg (s)
• 1 cup sweet cream
• 80 g salmon (smoked salmon)
• some oil
• salt and pepper
• 3 tablespoon cheese (Emmentaler), grated
• some nutmeg, freshly grated

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Instructions

1. Preheat the oven to 200 ° C. Brush the quiche tin with a little oil. Place the defrosted puff pastry sheets in a star shape in the form and carefully press them out evenly with the back of your hand to form a closed base including the inner edge. Cut off protruding ends at the top. Put the mold in the refrigerator.
2. In the meantime, wash the spring onions, dry them on paper towels and cut into thin rolls. Cut the salmon into thin strips and the asparagus into thin slices. Mix the cream, eggs and spices well in a bowl.
3. Now distribute the spring onions, salmon and asparagus one after the other on the dough and pour the egg / cream mixture over them. Finally sprinkle with cheese.
4. Bake the quiche for 10 minutes at 200 ° C, then switch the stove back to 150 ° C and bake for about 25 minutes. Tip: Leave to rest for 5 minutes after removing from the oven and before portioning.