Smoked Salmon, Bacon and Asparagus Quiche
1 sheet frozen puff pastry, thaw
1 bunch 1 (about 80 g) asparagus, slice diagonally into inch pieces (add more if you like asparagus)
1/2 tablespoon milk
100 grams smoke salmon, cut into strips
1 piece bacon rashers, cut into strips
Preheat oven to 190 degree celcius. Grease pie dish. I use the aluminium pie dish available at the BBQ section so I have no idea of the measurement, 20cm perhaps? Line with the puff pastry, trim to fit, place dish oven tray, prick pastry light with fork, cover pastry with baking paper and fill with weights.
Bake for 25 minutes or until just set.