Quiche with rice, salmon and asparagus

When preparing risotto, it is important to "undercook" rice - it should remain more firm than al dente; it will come to readiness in the oven. If you are using frozen peas, do not defrost them before putting them in the pie.

Ingredients

• Wheat flour 250 g
• Butter 175 g
• Chicken egg 4 pieces
• Arborio rice 80 g
• Vegetable broth 400 ml
• Olive oil 1 tablespoon
• Onion 1/2 pieces
• Garlic 1 clove
• Chopped dill1 tablespoon
• Green peas 55 g
• Salmon fillet 150 g
• Green asparagus 8 stalks
• Cream 20% 60 ml
• Grated Parmesan cheese 3 tablespoons
• Salt to taste
• Ground black pepper to taste
• White wine 30 ml

Directions

1. For a shortbread base, sift the flour into a bowl, add salt and 150 grams of butter, cut into slices. Grind into crumbs, add the egg and quickly knead the dough. Wrap it in plastic and put it in the refrigerator for half an hour.
2. Preheat oven to 180 degrees. Oil a tart dish. Remove the dough from the refrigerator and roll it into a large circle. Put it in the prepared form, cut off the excess. Line the top with parchment, add dry beans and bake in the oven for 15 minutes.
3. For risotto, heat the vegetable oil along with the remaining butter, fry the chopped onion until transparent. Add chopped garlic and rice, cook for a few minutes. Deglaze with wine, then add a ladle of hot broth. Cook the risotto for 15 minutes, adding the next batch of broth after the previous one has soaked into the rice. Season with salt and pepper to taste.
4. Transfer the slightly cooled risotto to a bowl, add finely chopped salmon fillets, green peas and chopped dill. Add one egg, mix well. Transfer the resulting mixture to a sand base. Spread the asparagus stalks on the surface, gently pressing them into the rice.
5. Combine the remaining two eggs with the cream, season with salt and pepper, and pour the mixture over the rice, salmon and asparagus. Sprinkle it with grated cheese and return to the oven for another 25 minutes.