1
Sauté the sliced leek and minced garlic with butter, cook for 2 minutes until softened. Stir in the chopped asparagus stems and cook for another minute.
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2
Evenly spread the sautéed leek, garlic, and asparagus stems over the pre-baked crust. Then, scatter the smoked salmon pieces across the crust.
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3
Sprinkle in the shredded Gruyère cheese. Pour the egg and cream mixture evenly over the filling. Arrange the reserved asparagus tips on top for a decorative touch
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