Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 pack filo pastry
- Butter for the mold
- 1 kg asparagus, green
- Salt water
- 1 some sugar
- 200 g sliced smoked salmon
- 125 g cream cheese with pepper
- 2 teaspoons mustard
- 150 ml milk
- 4 egg (s)
- 4 stalks dill
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C (convection).
- Grease a quiche pan with butter. Spread the filo pastry in it. Leave a little overhang at the edges.
- Wash the asparagus and cut into 2.5 cm pieces, cut off the woody ends beforehand. Cook in salted water with 1 teaspoon of sugar for about 3 - 4 minutes. Drain, rinse in cold water and allow to drain.
- Cut the salmon into strips. Spread half of the salmon on the filo pastry. Add the asparagus and then spread the rest of the salmon on top.
- Mix the cream cheese, eggs, mustard, milk and dill well with the hand mixer, season with salt and pepper, and place in the mold.
- Bake in the oven on the lower rack for 40 minutes. Then let it rest on a rack for 10 minutes.
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