To make the pastry, rub the fat into the flour until the texture is of fine breadcrumbs. Add the water 1 tablespoon at a time until the pastry comes together. Wrap and chill in the fridge for 20 minutes at least
Poach the salmon fillets in the milk until fully cooked, then leave aside to cool. Do not throw away the milk!
Dice the onion and sauté until translucent then set aside
Roll out the pastry and line a tart tin. Prepare the pastry case for blind baking by pricking the pastry case with a fork and line with baking paper and baking beans - and bake at 190 degrees Celsius for 20 minutes.
Remove the baking paper and baking beans, then brush the pastry case with eggwash before returning to the oven for 10 further minutes
In a large jug, combine the cream, egg, milk from the salmon, flaked salmon, grated cheese, and lemon zest - also season with salt and pepper
Pour this mixture into the pastry case, then lay the asparagus on top in a nice design! Return to the oven for 40 minutes or until the quiche has a gentle wobble in the centre
Cool for at least 1 hour before cutting into slices, serve and enjoy!
