2 whole eggs
2 egg yolks
1.5 cups half and half cream
1/4 tsp black pepper (freshly ground is best)
1/2 tsp dried dill
4 ounces shredded Swiss cheese
3 ounces smoked salmon (wild)
2 tbsp chopped green onions
1 tsp capers, drained
12 pencil thin asparagus, blanched or steamed for 1 minute and left whole for topping quiche
one 8-9 inch unbaked pie shell
Beat the eggs, egg yolks, cream, dill, and pepper in a mixing bowl with a wire whisk until blended but not frothy
Place crust on sheet pan lined with wax paper or tinfoil
Layer the swiss cheese, smoked salmon, and green onions in the pie shell
Pour egg mixture over all and then place the whole pencil asparagus on top, fanning them from the center of the quiche.
Bake at 350 degrees F for 35-40 minutes or until quiche is puffed up and browning on the top
Let sit a few minutes before cutting and plating.
May be refrigerated and reheated later.