📖 Instructions

1. First, let's make the pastry. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – this is key for a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overmix; it should be slightly shaggy.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. Don't skip this step!
5. While the dough is chilling, let's prep the filling. Preheat your oven to 400°F (200°C).
6. In a large bowl, whisk together the eggs, heavy cream, milk, lemon zest, lemon juice, salt, pepper, and a pinch of nutmeg.
7. Stir in the chopped fresh dill and set the mixture aside.
8. If your asparagus is thick, blanch it for a few minutes in boiling water, then shock it in an ice bath. This will help it cook evenly in the quiche. If your asparagus is thin, you can skip this step.
9. Now, let's assemble the quiche. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch quiche pan, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges for a decorative finish. I like to use the back of a spoon to make a pretty pattern.
10. Line the crust with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking.
11. Bake the crust for 15 minutes. Then, remove the parchment paper and pie weights and bake for another 5 minutes, or until the crust is lightly golden brown. This is called 'blind baking', and it helps ensure a crispy crust.
12. Reduce the oven temperature to 350°F (175°C).
13. Arrange the cooked salmon pieces and asparagus spears evenly over the bottom of the partially baked crust.
14. Pour the cream mixture over the salmon and asparagus, making sure everything is nicely submerged. Sprinkle the grated Gruyère cheese evenly over the top.
15. Bake the quiche for 45-50 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
16. Let the quiche cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and prevents it from being too runny. Garnish with extra fresh dill and a lemon wedge, if desired.
17. Enjoy every single bite of it! I do!