Smoked Salmon, Bacon and Asparagus Quiche

Ingredients

1 sheet frozen puff pastry, thaw

1 bunch 1 (about 80 g) asparagus, slice diagonally into inch pieces (add more if you like asparagus)

3 eggs

1 1/2 tablespoons thickened cream

1/2 tablespoon milk

100 grams smoke salmon, cut into strips

1/2 stalk brown onion, chopped OR 1 green onion/spring Salt and ground black pepper to taste

1 piece bacon rashers, cut into strips

1/2 cup grated mozarella cheese

Preparation

Preheat oven to 190 degree celcius. Grease pie dish. I use the aluminium pie dish available at the BBQ section so I have no idea of the measurement, 20cm perhaps? Line with the puff pastry, trim to fit, place dish oven tray, prick pastry light with fork, cover pastry with baking paper and fill with weights.

Bake for 15 minutes with weights on, remove the weight and bake further until the pastry is browned lightly. About 10 minutes.

Meanwhile, briefly boil cut asparagus in lightly salted water. Boil until just tender, drain and set aside.

Whisk eggs in a medium bowl, then whisk in the cream and milk. Season with salt and ground black pepper.

Add asparagus, salmon and onion into the egg mixture. Mix well and pour in pastry case. Sprinkle with bacon and then mozzarella cheese. Initially I mix the bacon into the egg mixture as well, but I think by sprinkling them I will be able to get the crunchy taste of it.

Bake for 25 minutes or until just set.