Fresh Salmon And Asparagus Quiche With Parmesan

Preheat the oven to 375 degrees F.

Combine 1 inch of water, the garlic, dill and 1/2 teaspoon salt in a shallow saucepan and bring to a boil. Add the salmon, cover and cook over medium-low heat until cooked through, about 10 minutes.

Remove the salmon from the water and let cool. Remove and discard the skin and any bones and flake the salmon.

Set a steamer basket over 1 inch of boiling water in a saucepan or deep skillet. Add the asparagus, cover and steam until very tender, about 5 minutes. Remove the steamer basket and let cool.

Melt the butter in a large skillet over low heat. Add the shallots and cook, stirring, until tender but not browned, about 3 minutes. Remove from the heat and add the salmon, asparagus, thyme, lemon zest, salt to taste and a generous grinding of pepper.

In a large bowl, whisk the eggs until light. Stir in half-and-half. Spoon the salmon mixture evenly into the pie shell. Sprinkle with the cheese and pour in the egg mixture.

Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into wedges.