Name: Salmon Quiche
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 - 10 people
Ingredients: 1 homemade quiche crust ((shortcrust pastry)); 2 sheets frozen shortcrust pastry; 1 x 9" refrigerated pie crust (, fitted in a 9" pie dish or tart tin); 1 ready made pie shell ((23cm / 9", fridge or frozen)); 15g / 1 tbsp butter (, unsalted); 1 leek (, white part only halved and finely sliced (Note 2)); 2 garlic cloves (, minced); 8 - 10 asparagus spears; 5 eggs ((~55 - 60g / 2oz each)); 1 1/2 cups (375ml) cream (, full fat (Note 3)); 1/4 tsp salt + pinch pepper; 2 tbsp fresh dill (, roughly chopped (Note 4)); 200g / 7 oz smoked salmon (, cut into 4cm / 1.7" pieces (Note 5)); 3/4 cup (75g) gruyere cheese (, grated (Note 6)); Dill sprigs and extra smoked salmon