Asparagus, Salmon & Brie Quiches Ingredients Pastry: 3/4 cup all-purpose flour 3 tablespoons oatmeal 6 tablespoons butter, chilled About 2 tablespoons cold water Filling: 4 ounces Reny Picot Brie 4 ounces smoked salmon 16 asparagus tips 1 egg 2/3 cup half-and-half Instructions Preheat oven to 400¡ F. To make pastry, place flour, oatmeal and butter in a food processor fitted with a metal blade and process 45 seconds. Add water and process 15 seconds, until pastry holds together. Divide pastry into 4 pieces, roll each out on a floured surface to a 5- or 6-inch circle. Line 4 individual flan pans with dough. Refrigerate while preparing filling. Cut Brie into 8 sections; cut each section in half horizontally. Cut salmon into 16 small strips; roll up. Place 4 sections of Brie in each flan pan, rind-side down, and arrange salmon rolls and asparagus tips on top. Beat egg and half-and-half together, season with salt, pepper and cayenne (to taste). Pour into flan pans and bake 25 minutes or until inserted knife comes out clean. Serve warm, garnished with parsley, and a mixed salad. Serves 4.