做19英寸的乳蛋饼。乳蛋饼可以提前做好，加热后食用。剩下的乳蛋饼可以在冰箱里保存3天。这个食谱来自蓝屋三文鱼。

做硬皮:
面粉和盐在食品加工机中搅拌混合。加入橄榄油和冷黄油，搅拌至黄油均匀分散，混合物粗糙易碎。加入鸡蛋，搅拌至面团开始揉成球状。将面团转移到干净的工作台上，用台刀将面团切成三段。用手掌将面团粉碎在工作台上，然后用工作刀将面团刮回来，形成一个圆盘。在9英寸可拆卸的挞盘底部和侧面涂黄油。然后把蛋挞面团压进锅里，从两边均匀地压成薄薄的一层。将挞皮放入冰箱冷藏45分钟或冷冻15分钟。同时将烤箱预热至425华氏度。一旦挞皮冷却，烤箱预热，用叉子刺穿挞皮，放在烤盘上，方便处理。 Cut a piece of parchment paper a little larger than the tart pan and place it over the tart shell then fill it with pie weights or dried beans/rice. Parbake the tart shell with the pie weights for 15 minutes, then remove the pie weights and parchment paper and brush the inside of the tart shell with beaten egg (use some from the quiche filling), which will help to seal the crust and keep it from getting soggy. Return the tart shell to the oven and continue parbaking it for another 10 minutes without the pie weights. The edges should have started to brown but the center will still be pale. Remove the parbaked tart shell from the oven. It is now ready to be filled and baked with the quiche filling.

填充
预热或将烤箱温度从以上降低至350˚F/175˚C。把三文鱼切成细条，用一小撮盐和胡椒粉调味。保存五根芦笋，把剩下的切成小块。在平底锅中加水，用中火将小菠菜晾干，然后将菠菜放在滤网中，用勺背压出多余的液体。把菠菜切成小块。将鸡蛋打至起泡，大约1-2分钟，预留1汤匙用于上面的说明中刷蛋挞皮。将酸奶油、牛奶、柠檬皮、胡椒粉和盐放入鸡蛋中搅拌均匀。然后用勺子或锅铲搅拌菠菜。将三文鱼和芦笋片放入烤好的挞壳中。然后把蛋液倒在三文鱼和芦笋上。 Lay the reserved whole asparagus stalks over the top of the filling and dot the top with the crumbled goat cheese. Bake for 30 minutes until the filling has is set. Remove from the oven and allow the quiche to cool slightly before slicing. Quiche can be served warm or at room temperature.