Salmon, Goat Cheese and Asparagus Quiche Torte

1 medium potato, peeled and finely diced

5 large eggs

2 cups asparagus cut into 1-inch pieces

2 teaspoons freshly chopped dill

Kosher salt and pepper

5 ounces goat cheese

8 ounces skinless salmon filet, cooked and flaked

1 pie crust

Heat oven to 350.

Boil diced potatoes in salted water for 5 minutes. Drain and set aside.

Whisk eggs, asparagus, dill, salt and pepper. Gently fold in goat cheese, flaked salmon and diced potatoes and pour into pie crust. Bake 30-35 minutes or until quiche is set and springy to the touch.

Serves six.

Norge, Salmon From Norway