• Grease a 9 inch quiche tin with vegetable oil.
• Preheat the oven to 200C.

For the pastry

• Place the flour, salt and butter into a food processor.
• Pulse until the mixture becomes breadcrumbs.
• Add ⅓ cold water combining to form a soft dough.
• Wrap the soft dough in cling film and leave in the fridge to rest for at least 15 minutes.
• Spread the pastry on the baking tin pricking the sides and center with a fork. Cover with the baking paper and adding a layer of baking beans so that the base can be pre-cooked for 15 minutes. Remove from the oven removing beans and paper and put it back in the oven for 10 minutes.

For the filling

• Steam the asparagus for 5 minutes and drain well.
• In a bowl, beat the eggs and then add the cream, herbs, salt and pepper.
• Place the asparagus on the pastry.
• Add over the salmon, and spring onions.
• Pour the egg mixture over the filling and sprinkle the grated Parmesan over the top.
• Bake in the oven for another 30–35 minutes or until just set.
• Leave the quiche to cool.
• Cut into slices and serve