salmon quiche

winter2

• 1 shortcrust pastry
• 2 cans of natural salmon
• 160g. frozen shrimp
• 80g. onion
• 80g. fine green asparagus
• 200 ml. baking cream
• 2 free range eggs
• Salt
• Black pepper
• extra virgin olive oil

1. Place the dough into a 22-24 cm mold. Cut off excess baking paper.
2. To prevent bubbles from forming, prick the entire surface with a fork and place the dough in the oven preheated to 200° for about 5 minutes.
3. Saute the chopped onion and asparagus in a pan with some oil. Reserve.
4. Sauté the shrimps in a pan in a little oil until the excess water is absorbed.
5. Beat the eggs in a bowl. Add the cream, salt, pepper, asparagus with onions, shrimps and natural salmon. Interfere.
6. After everything is mixed, pour it into the mold and distribute it evenly over the entire surface.
7. Bake at 180 degrees for 20 minutes, until lightly browned, and serve.

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