Salmon quiche

For 8 pieces

• 250 g flour
• 125 g Butter
• 3 Stalk (s) Thyme
• 3 stem (s) parsley
• 3 Stiel (s) Dill
• 5 straws of chives
• 1 stem tarragon
• 5 Eggs (Size M)
• 2 TL grainy mustard
• Salt
• 100 g green asparagus
• 100 g Broccoli florets
• 450 g Salmon fillet without skin
• 300 ml Milk
• Pepper
• grated nutmeg
• fat and flour
• baking paper
• dried peas

1.

Sift the flour into a bowl. Cut the butter into small pieces and add. Rub your fingertips into the flour until the mixture takes on the texture of breadcrumbs. Wash the herbs, shake dry, pluck the leaves from the stems and finely chop. Cut the chives into rolls. Separate 1 egg. Add the mustard and herbs to the flour mixture and knead. Make a well in the middle, add the egg yolk, a pinch of salt and 2 tablespoons of water. Knead into a smooth dough. Cover and let rest in the refrigerator for about 15 minutes. Grease the quiche form (22 cm Ø) and dust with flour. Roll out the dough into a circle (approx. 25 cm Ø), line the mold with it and press down lightly. Approx. Chill for 30 minutes

2.

Prick the dough base several times with a fork, cover with baking paper and weigh down completely with dry peas for blind baking. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 10 minutes. Remove the baking paper and dry peas and bake for another 10 minutes. Remove and brush with some egg white

3.

In the meantime, wash the asparagus and cut off the woody ends. Cut the broccoli into florets from the stalk, wash andDrain. Blanch the asparagus and broccoli in boiling salted water for about 3 minutes. Drain into a sieve and rinse with cold water.

4.

Wash salmon, pat dry and cut into strips. Mix 4 eggs and milk. Season with salt, pepper and nutmeg. Spread the salmon, broccoli and asparagus on the quiche base and pour the egg milk over them. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 40 minutes. Serve warm or cold