Butter a quiche pan, line with shortcrust pastry and refrigerate for 30 minutes. Line with baking paper and add baking beads and bake blind at 180C for 20 minutes, remove baking beads and paper and return to oven for a further 10 minutes to brown.
Meanwhile, heat olive oil in a large pan over a medium heat. Add leek and sugar and stir until leek begins to wilt and is translucent. Add the salmon and asparagus and allow to heat through for five minutes.
Remove pastry from oven and allow to sit. Coarsely chop half the bunch of dill and mix into the salmon mix. Spread the wholegrain mustard over the pastry base, top with the salmon mix and cover with egg mix.
Remove to oven for 40 minutes or until just set and golden brown. Serve with a side salad of mixed leaves, spanish onion, lemon wedges and a dollop of cream cheese.
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