Step 1

Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.

Step 2

Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.

Step 3

Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).

Step 4

Preheat oven to 180C/350F (160C/320F fan forced).

Step 5

Place cooked quiche crust on a tray.

Step 6

Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).

Step 7

Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.

Step 8

Stir in asparagus stems (don't cook), then remove from stove.

Step 9

Cool slightly then scatter across base of quiche crust.

Step 10

Whisk together eggs, cream, dill, salt, pepper in a bowl.

Step 11

Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.

Step 12

Top with cheese, pour over egg mixture.

Step 13

Top with remaining salmon and asparagus tips.

Step 14

Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.

Step 15

Rest for 10 minutes before carefully removing from tin and slicing.