If we have to put something right on the table in the coming month, it's white asparagus. The white gold. We often eat them with egg and ham or salmon. This time, Brenda Kookt! made a variation on the dish of asparagus with salmon: a tasty asparagus quiche with salmon.

Additional supplies:
- Quiche pan with a diameter of 27 cm, or springform pan with a diameter of 22-24 cm

1. Preheat the oven to 200 degrees and grease the quiche mould.
2. Remove the woody bottom from the asparagus and peel the asparagus with a peeler. Halve the asparagus and boil the asparagus in plenty of water for 10 minutes. Scoop out of the water and drain well.
3. Line the quiche mould with the bread slices. Remove the crusts so that the bread covers the bottom well.
4. In a large bowl, stir together the eggs and mix with the milk. Season with pepper. Then add the diced salmon, diced peppers, spring onion rings and half the cheese to the filling and stir well.
5. Pour the filling into the mould. Divide the pre-cooked asparagus over the filling. Press some pieces in slightly, leaving other pieces more on top so they are visible. Sprinkle with the remaining grated cheese.
6. Bake the quiche in the oven for 30 to 40 minutes until the filling has solidified, and the bread is nice and crispy.
7. Before serving, garnish the asparagus quiche with rings of spring onion, if desired.

Tip:
Do you have any leftover quiche? As well as dinner, this also makes a delicious lunch for the next day.
Don't like salmon? Then replace it with ham strips, or leave it out for a vegetarian version of the quiche.

This recipe is part of weekly menu 1.

Note: this recipe is for two adults and two children. So make slightly more than the recipe for four adults. Adjust the quantities slightly for four adults.