Smoked Salmon Asparagus Quiche is a quiche recipe that will be the hit of any brunch. Tender smoked salmon and fresh asparagus nestled into an easy-to-make homemade puff pastry crust. You simply can’t go wrong with this impressive dish!
Smoked Salmon Asparagus Quiche Ingredients
Although this quiche looks impressive and tastes elegant, the ingredients to make the dish are basics that you can easily find at any grocery store. Here is what you need:
- puff pastry dough (ingredients to make it yourself or prepared puff pastry dough)
- smoked salmon
- fresh asparagus spears
- shallot
- eggs
- cream (or half and half)
- salt and pepper
- cheese (optional)
How to Assemble the Quiche
Start by making this amazing 15-Minute Puff Pastry from Dessert for Two. I’ve made it a million times because it’s soooo easy and quick to make.
The only thing you have to remember is that the crust needs at least 1 hour to chill in the fridge. So plan enough time, or do what I usually do, prepare the puff pastry the night before and let it chill overnight.
Can I use frozen puff pastry to make a quiche?
If you are short on time or simply want the convenience of a prepared crust, you can buy frozen puff pastry sheets. Just be aware that thawed puff pastry dough can be quite sticky; be sure to flour the work surface well before rolling out the dough.
Roll out the puff pastry dough, place it in the tart pan and then cut off the overlapping edges with a sharp knife. As a result, you will have an even and straight border.
Add the Filling
Next, add a layer of smoked salmon over the crust and then place asparagus spears in one layer on top of it like this:
Because they can be quite tough, it is best to remove the woody ends from the asparagus. Doing this is a simple task; just use your hands to gently bend each spear and the asparagus will naturally snap just above the woody end.
To make sure the spears are tender enough to cut through, you can cook them for a couple of minutes in a pan of boiling water. To prevent them from overcooking, drop the spears into an ice bath immediately after removing them from the boiling water.
Pour a mix of eggs, cream, sautéd shallot, salt and pepper over the salmon and asparagus, being careful to not overfill.
Depending on the size of your tart pan and the size of the eggs you might not be able to pour in the whole liquid.
About the Cheese
For the next step, cover the ingredients with your favorite melty Cheese. I use Gruyere because I love its strong and salty flavor in quiches. Make sure to evenly cover the ingredients, assuring that no cheese hangs over the quiche. Otherwise, they cheese will drip down over the pan and onto the bottom of your oven.
To avoid spillage and a big mess in the oven, you may want to place a cookie sheet on a rack below the middle one where you’ll be placing the quiche. This way, you can simply wash the cookie sheet after instead of having to scrub the oven. <—My least favorite part of kitchen cleaning.
Other Quiche Recipes
If you’ve been following along here for a while you might have noticed that I LOVE quiches. I’ve made a Flourless Vegan Vegetable Quiche, a Vegan Leek Quiche but never a regular quiche made with an egg filling.
So here you go, the recipe for a delicious Smoked Salmon Asparagus Quiche, perfect for your Easter weekend brunch.
Happy Easter and Bon Appetit!
P.S. If you’re still looking for a quick and easy but mess-free way of decorating Easter eggs, check out THIS post!
Smoked Salmon Asparagus Quiche
Ingredients
- 1 puff pastry - (preferably homemade all butter)
- 100 g smoked salmon
- 20 spears green asparagus
- 1 shallot
- 3 eggs
- 1 cup 35% cream
- salt
- pepper
- 150 g Gruyere cheese
Instructions
- Preheat oven to 350 F (180C).
- Bring about a litre of water to the boil in a big pan.
- Roll out puff pastry and lay out in rectangular, square or round separable tart pan.
- Add a layer or smoked salmon to the bottom.
- Wash asparagus and generously cut off bottoms. Add to boiling water in pan and cook for approximately 5 minutes. Drain and let cool on a plate until you can touch them.
- Lay out spears in one layer on top of smoked salmon.
- Heat the same pan you used to boil the asparagus over medium heat.
- Peel and finely chop shallot.
- Add a splash of olive oil to pan and add chopped shallot. Sauté until translucent. Remove from heat and let cook down completely.
- In a small bowl whisk together eggs and cream, then add cold chopped shallot (to avoid eggs from cooking). Salt and pepper to taste (approx. 1/2 tsp salt because salmon is already salty, and 10 turns to pepper mill).
- Pour liquid over salmon and asparagus.
- Grate Gruyere cheese and sprinkle on top of quiche making sure to cover borders.
- Put in hot oven for 20 minutes.
- Tip: To avoid cheese from dripping onto bottom of oven where it's difficult to clean, place a cookie sheet on another oven rack below the middle one to catch whatever drips from pan.
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Fuji says
Very good explanation. Thanks for sharing!
Sandy says
This sounds like a quiche I’d love to make, as well as eat. I’m not accustomed to converting measurements from grams to teaspoons, etc. Will you please adjust accordingly? Thank you very much.
Lorena says
100g Salmon is 3.5 ounces. 150g cheese is 5 ounces.
Chuck Blair says
Great stuff!! Do you have the nutritional breakdown for this smoked salmon and asparagus recipe.
Lorena says
Just added the nutritional info :) It’s an old recipe, I didn’t have a nutrition calculator back then, sorry.
sarah says
Hi there, do you think you could substitute the cream for sour cream? Looking forward to making this!
Lorena says
Hi Sarah, maybe part of it. I wouldn’t replace all of it. I’d maybe use 1/2 cup sour and 1/2 cup regular.
Michelle says
I had to extend cooking time also. Fantastic recipe! I made individual portions in disposable oven trays for my partner to take to work (and I don’t lose my Tupperware) and I used baked salmon instead of smoked. I also added thyme.
Are they suitable to freeze?
Lorena says
Hi Michelle, I’m not sure what baked salmon is. A salmon fillet that was already baked? I’m not sure if it can be frozen. Adding thyme sounds like a wonderful idea :)
Milena says
Amazing pastry and quiche!
Lorena says
Thank you Milena :D
Cecilia says
Hola Lorena! te felicito por tu fantástica web y tus platos :) No sólo son preciosos sino que apetece muchísimo comer verdura y cositas sanas. Esta semana he preparado esta fantástica quiche en mi blog y obviamente te cito. Las he hecho con salmón fresco y puerros y queda también maravillosa. Hasta pronto!
Lorena says
Muchísimas gracias Cecilia!! Y gracias también por avisar. Me emociona mucho cuando alguien hace mis recetas :)
Jess says
What size is your tart tin? Thanks
Lorena says
Hi Jess, it’s about 13×4 inches.I measured the removable bottom.
Tina says
Hi! This looks delicious. I’m considering making them in individual portions for a party, do you have any suggestions for cooking time or otherwise?
Lorena says
Hi Tina, hm, I wouldn’t reduce the cooking time too much because otherwise the cheese won’t melt. Maybe reduce by a couple minutes and then turn on the broiler for a minute or two to avoid the crust from burning but melting and browning the cheese?
Alice says
Made this on the weekend, and it was a big hit with the hubby! I’m not a great cook but this was easy to follow and still looks impressive, it will definitely become part of the regular repertoire. I left mine to cook for a fair while longer (15 mins), as it still looked runny in the middle after the suggested time. Depends on the oven I guess!
Thanks for a simple, tasty recipe!
Lorena says
Alice, I’m so glad you and your husband enjoyed it :) I’m especially happy that you just went for it and made it despite you thinking you’re not a great cook. I’m sure you ARE a great cook ;) It definitely shouldn’t be runny. That’s weird. 15 minutes longer is a lot longer. Do you have an oven thermometer? They are super cheap and sold in any kitchen store. Maybe your oven isn’t heating up properly? I’m glad you could figure out a solution though :D
Leslie | Bessie Bakes says
Just wanted to let you know I made this fantastic quiche last week! I didn’t have smoked salmon so I went with asparagus and bacon….SO GOOOOOOD. I loved that you didn’t hold back on the heavy cream. I normally make my puff pastry, but haven’t had time, so I settled for frozen puff pastry dough and it still turned out beautifully!!! Thank you for the lovely recipe, you rock Lorena.
Lorena says
LESLIE!!! You made my day! Reading that someone actually makes my recipes makes me happier than JOY from Disney’s Inside Out herself. Seriously! I’m so glad you like it. I never hold back from fat. I’d rather eat fat than sugar and if I don’t eat fat I crave unhealthy sugary food. If you eat a lot of produce and exercise you can guiltless eat heavy cream ;)
Michelle @ the last food blog says
This looks really great Lorena, a perfect Spring recipe :)
Lorena says
Thank you Michelle :D
Lucy @ Globe Scoffers recipes says
Oh wow! What a great idea, can’t wait to try this it has all my favourites in. Looks delicious. ?
Lorena says
Thank you Lucy :D
Silvia says
I love this recipe, it looks so delicious and easy to make. I can’t wait to try it!!
Lorena says
Thank you Silvia :D Let me know how you like the quiche.