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
- cream (or half and half)
- salt and pepper
- cheese (optional)
How to Assemble the Quiche
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
- 1 puff pastry (preferably homemade all butter)
- 100 g smoked salmon
- 20 spears green asparagus
- 1 shallot
- 3 eggs
- 1 cup 35% cream
- 150 g Gruyere cheese
- 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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