Open and drain the tin of salmon. Use a fork to flake up the pieces of the salmon
If you are using tinned asparagus drain the can and place the spears on a paper towel to remove any extra moisture.
In a large bowl whisk the eggs, cream and milk.
Add the dijon mustard, chopped parsley, salt and pepper
Lastly mix in the flaked salmon
Poor the mixture over the baked pastry case
If you are using the additional cheese and asparagus, then sprinkle the cheese over the top, before placing the asparagus in a cute pattern.
Return to the oven and bake for 20 minutes.
Allow the quiche to cool before removing the quiche from the dish and cutting.