Green asparagus quiche

1. Preheat the oven to 165 °C. Line the base of the spring form with baking paper and grease the edge.
2. Place the flour and butter in the food processor and mix to fine crumbs. Add the egg, water and a pinch of salt. Mix until the pastry comes together. Add extra water if the pastry is too wet and extra flour if it is too dry.
3. Roll out the pastry thinly on a worktop lightly dusted with flour until it is approx. 35 cm Æ. Transfer to the springform. Prick holes in the base with a fork. Place in the fridge until use.
4. For filling, mix the eggs, cream and flour. Press the garlic and crumble the stock cube into the mixture. Add the ketjap, paprika powder rand curry powder and mix with the whisk.
5. Slice the mushrooms and slice the salmon into cubes. Heat the olive oil in a frying pan. Fry the mushroom over a high heat for 4 minutes then leave to cool slightly.
6. Trim away the woody base (1-2 cm) of the asparagus. Divide the salmon and drained mushrooms over the pastry base. Pour the egg mixture on top followed by the asparagus.

        Bake the quiche in the middle          of the oven for about 40                  minutes until golden brown              and cooked.

7. Rather not eat fish? Replace the salmon with 200 grams of fried bacon cubes.