For the pastry

To make in a food processor:

• Place the flour, salt, and cold butter cubes in a food processor. Pulse until the mixture resembles coarse breadcrumbs.
• Gradually add the cold water through the feed tube, a tablespoon at a time, while pulsing the food processor. Add just enough water until the dough starts to come together into a ball without being sticky.
• Transfer the dough onto a lightly floured surface and gently knead it a few times to form a smooth ball. Avoid over-kneading.
• Flatten the dough into a disk shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To make by hand:

• In a bowl, mix the flour and salt together. Add the cold butter cubes.
• Use your fingertips or a pastry cutter to combine the butter with the flour until the mixture looks like coarse breadcrumbs.
• Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Add just enough water to make the dough hold its shape without being sticky.
• Transfer the dough onto a lightly floured surface and gently knead it a few times to form a smooth ball. Avoid over-kneading.
• Flatten the dough into a disk shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To blind bake the pastry

• Preheat the oven to 400°F/200°C.
• Roll out the pastry on a floured surface, slightly larger than the pie dish to account for shrinkage. Place the pastry in the dish, gently pressing it into the corners and sides. Trim any excess dough. Prick the base with a fork.
• Blind bake the pastry by placing a sheet of parchment paper or foil on top of the pastry and filling it with baking weights or dried beans.
• Bake in the preheated oven for 15 minutes to set the crust. Then, carefully (it will be hot) remove the parchment paper or foil and weights, and continue baking the crust for an additional 5-10 minutes, or until the crust turns golden brown and appears cooked through.

For the salmon quiche filling

• Remove and discard the salmon skin, then cut the flesh into chunks. Set aside.
• Trim the asparagusand cut them into 1-inch pieces. Set aside.
• Add the eggs, cheese, cream, paprika, garlic, salt and pepper to a bowl and whisk.
• Add the chopped salmon to the pie crust, then pour in the egg mixture and place the asparagus pieces on top.
• Place the pie dish onto a baking tray and place it all into the oven. Bake for 30 minutes or until the top is golden. Remove the salmon quiche from the oven and let it rest for at least 10 minutes before slicing to serve.