Makes 1 9-inch quiche. The quiche can be made ahead of time and warmed to serve. Leftover quiche will keep for up to 3 days refrigerated. This recipe comes from Bluehouse salmon.

To make crust:
Pulse together flour and salt in a food processor to combine. Add the olive oil and cold butter in pieces and pulse until the butter is evenly dispersed and the mixture is coarse and crumbly. Add the egg and pulse until the dough just starts to come together into a ball. Transfer the dough onto a clean work surface and cut the dough into three sections with a bench knife. Use the palm of your hand to smash the pieces of dough into the work surface, then scrape the dough back together with a bench knife and form it into a disc. Butter the bottom and sides of a 9” tart pan with a removable bottom. Then press the tart dough into the pan and up the sides into one even thin layer. Refrigerate the tart shell for 45 minutes or freeze it for 15 minutes. Meanwhile preheat the oven to 425˚F. Once the tart shell has chilled and the oven is preheated, prick the tart shell all over with a fork and place it on a baking sheet for easy handling. Cut a piece of parchment paper a little larger than the tart pan and place it over the tart shell then fill it with pie weights or dried beans/rice. Parbake the tart shell with the pie weights for 15 minutes, then remove the pie weights and parchment paper and brush the inside of the tart shell with beaten egg (use some from the quiche filling), which will help to seal the crust and keep it from getting soggy. Return the tart shell to the oven and continue parbaking it for another 10 minutes without the pie weights. The edges should have started to brown but the center will still be pale. Remove the parbaked tart shell from the oven. It is now ready to be filled and baked with the quiche filling.

Filling
Preheat or reduce the oven temp from above to 350˚F/175˚C. Cut the salmon into thin strips and season them with a pinch of salt and pepper. Save five whole stalks of asparagus and cut the rest into smaller pieces. Wilt the baby spinach in a pan with water over medium heat then place the wilted spinach into a strainer and press out any excess liquid with the back of a spoon. Chop the spinach into smaller pieces. Whisk the eggs until frothy, about 1-2 minutes and reserve about 1 tablespoon to use for brushing the tart crust in the instructions above. Whisk the sour cream, milk, lemon zest, pepper and salt into the eggs until combined. Then stir in the spinach with a spoon or spatula. Place the salmon and asparagus pieces into the parbaked tart shell. Then pour the egg mixture over the salmon and asparagus. Lay the reserved whole asparagus stalks over the top of the filling and dot the top with the crumbled goat cheese. Bake for 30 minutes until the filling has is set. Remove from the oven and allow the quiche to cool slightly before slicing. Quiche can be served warm or at room temperature.