For ASPARAGUS QUICHE WITH SALMON, make pastry as described in main recipe and use to line the dish. In place of the broccoli, use 500 g green asparagus; peel ends thinly, if necessary. Cut the asparagus into 5 cm pieces; steam over 250 ml water for 5–8 minutes until crisp-tender. Peel and dice 2 shallots. Heat 1 tbsp butter; sauté shallots until transparent. Sprinkle 1 tbsp flour over the top; sweat shallots for a few minutes over low heat. Add the asparagus cooking water, mixing it in quickly with a whisk; make sure the flour doesn't form lumps. Bring to a boil; cook until mixture starts to thicken. Remove from heat. Whisk in 3 eggs and 100 g sour cream. Season sauce with lemon juice, nutmeg and salt and pepper. Add 2 tbsp finely chopped parsley. Cut 200 g sliced smoked salmon into narrow strips; scatter over the pastry base with the steamed asparagus; pour the sauce over the top. Bake quiche as described in main recipe and serve warm.