Summary

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

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Instructions

1. Preheat the oven to 175 ° C (convection).
2. Grease a quiche pan with butter. Spread the filo pastry in it. Leave a little overhang at the edges.
3. 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.
4. 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.
5. Mix the cream cheese, eggs, mustard, milk and dill well with the hand mixer, season with salt and pepper, and place in the mold.
6. Bake in the oven on the lower rack for 40 minutes. Then let it rest on a rack for 10 minutes.