• 200 ml (200 gr) of shortcrust pastry
  • 500 ml (500 gr) of green asparagus
  • 400 ml (400 gr) of salmon flesh
  • 500 ml (500 gr) of fresh cream
  • 6 eggs
  • 125 ml (125 gr) of grated Gruyère cheese
  • Nutmeg
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  • Garnish with pastry a pie mold. Sting its bottom and pre-cook pastry in a preheated oven at 350 °F (180 ºC) for 10 minutes.
  • Trim asparaus and cook into salted boiling water. Drain.
  • Divide Gruyère cheese at the bottom of the crust. Slice smoked salmon and asparagus (once cooked) into chunks and garnish bottom of the crust with these. Whisk fresh cream with whole eggs and add salt, pepper and nutmeg. Pour preparation over quiche and oven bake 20 minutes at 350°F (180 ºC). Serve right away.

Chef's notes