Thaw in fridge. Heat oven to 375F/190C. Scatter asparagus, onion and dill in pie crust. Crumble in the goat cheese then top with smoked salmon. Pour in egg mixture. Bake approx. 45 min, until centre is firm, and a sharp knife inserted in the middle comes out clean. Let stand 10 min. before slicing. Serve hot, warm or at room temperature. Can be made a day ahead and reheated at 350F/175C for about 15-20 min. Suggested Sides: Fresh fruit, mimosas, tossed salad.
Liquid egg, milk, fresh asparagus, smoked salmon, goat cheese, green onion, fresh dill, salt, pepper, pie crust
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