Ingredients:
1½ cups flour
1½ tsp sugar
1 tsp onion salt
½ cup vegetable oil
2 Tbsp milk
½ lb salmon, flaked
1 lb fresh asparagus spears
1 cup (4 oz) shredded Havarti or Monterey Jack cheese
3 eggs & 1 egg white
1 cup heavy whipping cream
2 tsp chopped fresh dill weed or 1 tsp dried dill weed
½ tsp salt
1/8 tsp pepper
Directions:
Clean and break off the ends of the asparagus, Place the spears in a microwaveable dish, add ½ cup water cover and cook on high for 4 minutes. Set aside.
Heat oven to 425°. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
Pat dough on bottom and side of ungreased pie plate, 9" x 1¼", or quiche dish, 9" x 1½". Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
Beat eggs and egg white, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
Bake 15 minutes. Reduce oven temperature to 325°. Bake 40-45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10-15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
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