Dill sprigs and extra smoked salmon
3/4 cup (75g) gruyere cheese , grated
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces
2 tbsp fresh dill , roughly chopped
1/4 tsp salt + pinch pepper
1 1/2 cups (375ml) cream , full fat
5 eggs (~55 - 60g / 2oz each)
8 - 10 asparagus spears
2 garlic cloves , minced
1 leek , white part only halved and finely sliced
15g / 1 tbsp butter , unsalted
1 ready made pie shell (23cm / 9", fridge or frozen)
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
2 sheets frozen shortcrust pastry
1 homemade quiche crust (shortcrust pastry)