Directions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
On a floured surface, roll the Pie Crust (1) into a 10-inch circle. Place the dough on 9-inch quiche pan, cut the excess dough and pierce with fork everywhere. Place aluminum foil over the pie crust and add dried beans or rice.
Step 3
Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.
Step 4
Bring a pot of water to boil. Wash the Asparagus (4 ounce) and cut 1-2 inches off the end. Blanch them in boiling water for 3 minutes. Cut into 2-inch pieces.
Step 5
In a medium bowl, whisk together the Egg (2), Heavy Cream (2/3 cup), Dried Dill Weed (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (to taste) until smooth.
Step 6
Flake the Smoked Salmon (8 ounce).
Step 7
Sprinkle half of the Cheddar Cheese (1/3 cup) on the bottom of the pie crust. Place smoked salmon and asparagus over the cheese. Pour the egg mixture and sprinkle the remaining cheese on top. Bake for 40 minutes.
Step 8
Let it rest for 10 minutes before serving.
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