Asparagus Quiche with Salmon
Defrost puff pastry and preheat oven to 180°C (approximately 350°F).
Peel asparagus, cut off woody ends and cut into 2 cm (approximately 1 inch) long pieces. Cook in boiling salted water for about 4 minutes or until al dente. Drain and leave in a colander.
Rinse salmon, pat dry and cut into approximately 2x2 cm (approximately 1x1 inch) cubes. Rinse dill, shake dry, pluck off dill and finely chop. Set aside some for garnish.
Line quiche dish with parchment paper, roll out pastry on a floured surface until slightly larger than quiche dish and press into prepared dish. Divide asparagus and salmon pieces on top of dough and sprinkle chopped dill over. Mix eggs with heavy cream, Parmesan cheese and creme fraiche. Season with salt, pepper and nutmeg. Pour into quiche dish and bake for 40-50 minutes or until golden brown.
Remove finished quiche from oven take, cool and cut into pieces. Serve lukewarm and garnished with remaining dill.