Lauren quiche with salmon shortbread dough

Before cooking, we prepare all the necessary products. Defrost the dough. I wash the onion, remove the moisture with a paper towel and finely chop it. We wash and dry the asparagus, cut it into small pieces, and leave several whole stems to decorate the finished dish. Salmon is cut into small pieces. Wash, dry and chop dill and green onions.

Turn on the oven to warm up to 200 degrees Celsius. We take a pie mold with a diameter of about 15 cm with a height of 5 cm sides. We spread the dough into it, level it, form the sides, cut off the excess dough. We remove the mold with the base for 15 minutes in the refrigerator.

When this time has passed, we put a piece of parchment on top of the dough and fill it with cargo. It can be peas, beans, rice, lentils or buckwheat. Put the mold in the preheated oven and bake for 10 minutes. After we remove the parchment along with the load and bake the dough base for another 8 minutes - until golden.

Reduce the temperature to 160 degrees, and remove the mold with the base from the oven. The bottom of the base is evenly smeared with mustard.

Put a large frying pan on medium heat, put a piece of butter in it, melt it. Put the leek in the pan, fry it with constant stirring for 5 minutes. It should become soft. Remove the pan from the heat.

In a separate container, we put together pieces of salmon, chopped asparagus, fried leeks. Mix and spread on a base greased with mustard. In another container, beat the eggs with cream, add salt, dill and green onions and stir. Fill the pie with this mixture. We put the pie form in the oven for 45 minutes.

We put the asparagus stalks left on the bottom of the pan and pour boiling water so that they are covered with it. Leave for 2-3 minutes, and then drain the water. We place the stems on the finished cake and serve it to the table.

Bon appetit!