Directions

1. Cook the vegetables  Put 1 tablespoon of the butter into a large skillet set over medium-high heat. When the butter melts and is bubbling, add the shallots and a pinch of salt. Cook, stirring, until the shallots are soft and translucent, 4–5 minutes. Add the baies roses and stir to mix through the shallots, then transfer the mixture to a small bowl.
2. Return the skillet to the heat, add the remaining butter to it. When the butter melts and is bubbling, add the asparagus and a pinch of salt. Cook, tossing or stirring until the asparagus is bright green and becoming tender, about 4 minutes. Transfer the asparagus to the bowl of shallots. Set aside. Preheat the oven to 350° F.
3. Make the custard  Put the eggs into a medium mixing bowl (one with a pour spout is especially nice!) and whisk them briefly. Add the cream, mustard, nutmeg, and a pinch of salt. Whisk to combine completely.
4. Assemble and bake the quiche  Set the pie plate/par-baked crust onto a rimmed baking sheet (makes moving the filled quiche to the oven much easier). Put the cooked vegetables into the pie crust and gently spread them out to cover the bottom. Arrange the salmon over the vegetables and top that with the grated cheese. Carefully pour the custard over the vegetables, fish, and cheese, filling the crust to within ½ inch of the rim.
5. Transfer the baking sheet to the oven. Bake until the custard has set and the top of the quiche is tinged with gold, 30–35 minutes. Don’t over bake — the center of the custard should have a very slight ‘jiggle’ when you remove the quiche from the oven. (If you have an instant-read thermometer, the internal temperature of the custard should be 162°–165°F.)
6. Let the quiche cool for 15 minutes before cutting and serving.

For the Peppery Cream Cheese Pie Crust

1. Put the flour, baking powder, salt, and ground pepper into the bowl of a food processor that’s fitted with the metal chopping blade. Pulse a couple of times to mix and fluff the ingredients.
2. Add the cream cheese and pulse about ten times. Add the butter and pulse 12–15 times. (The mixture should look like coarse sand.)
3. Add the water and vinegar and pulse a few times. The dough will be crumbly but will hold together when squeezed in your palm.
4. Scoop the mixture onto a sheet of baking parchment. Use your hands to press the dough into a ball, then knead it a few times until it’s smooth. Pat the dough ball into a 2-inch-thick disc. Wrap it with the baking parchment and put it in the fridge to chill for 30 minutes and up to overnight. (The dough can be frozen for a month.)