Ideal for Easter! You can eat this hearty cake all day long. The quiche can be served for lunch or brunch with a green salad, or cut into small pieces, it is also perfect with a few drinks.
This recipe was previously published in Jamie Magazine.
1 Preheat the oven to 180 °C. Grease the springform pan with some butter and cover the pan with the puff pastry. Press the edges well.
2 Divide two eggs and keep both the yolk and the egg white. Then brush the bottom with some egg white. Bake the base in a preheated oven for 5 minutes.
3 In the meantime, briefly blanch the asparagus in boiling water. Set aside.
4 Remove the base of the quiche from the oven. Place the salmon on a baking tray lined with baking paper, sprinkle with olive oil and season with salt and pepper. Grill the salmon in the oven for 8 minutes. Let it cool down.
5 Fry the bacon cubes in a frying pan without fat for 5 minutes at medium heat until golden brown. Drain on kitchen paper.
6 Now fill the quiche. Divide the bacon on the underside and place half of the asparagus on top. Cut the salmon into pieces and put half of it on the asparagus. Sprinkle with most of the spring onion.
7 Put all the eggs back together and beat the eggs through the cream. Pour a little more than half of the mixture over the bacon, asparagus and salmon.
8 Make another layer with the remaining asparagus and salmon. Pour the rest of the egg mixture over it.
9 Finally, crumble the goat cheese into pieces and sprinkle over the quiche.
10 Carefully slide the springform pan into the oven and bake the quiche for 45 minutes until it is cooked or until a wooden skewer, which you place in the middle, comes out clean.
11 Bake the quiche at 120 °C for a further 15 minutes if the quiche is not yet cooked on the inside but is golden brown on the top. Serve the quiche lukewarm.