Crust

1. Add flour, butter, and salt to the processor, then pulse till it resembles coarse breadcrumbs.
2. Slowly pour in the water and egg mixture and pulse till a soft dough forms.
3. Remove the dough and roll it out on a lightly floured surface to fit the pan.
4. Press dough into pie pan, cut off overhanging pieces then place in freezer for 30 minutes or in the fridge for an hour.
5. Bake blind at 180C / 350F for 8-10 minutes.

Filling

1. Prepare the fillet and chop it into small pieces.
2. Heat butter in a pan and sauté spinach and onion together.
3. Set mixture aside.
4. In a bowl, whisk together eggs, milk, cream, and seasonings.
5. To the cooled crust, place a layer of salmon followed by spinach and onion then pour in the egg mixture.
6. Top with asparagus and bake in the oven at 180C / 350F for about an hour or until the skewer comes out clean when poked.
7. Remove from oven and allow to cool slightly before slicing.
8. Serve with a side salad and enjoy!!