I’m back my friends. At least sorta! I’m still quite sick but I can think again and I can open my eyes again. Conjunctivitis is gone, which was the worst part. Let’s celebrate health and Easter with an egg filled Smoked Salmon Asparagus Quiche, shall we? I figured, many of you have probably blown out eggs to decorate egg shells only and are now left with tons and tons of egg whites and yolks. This is the most delicious recipe you can make with all those, promise ;)
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 it needs at least 1 hour chilling in the fridge, so start in time or do what I usually do, prepare the puff pastry the night before and let it chill overnight.
Roll out the dough, place it in the tart pan and then cut off the overlapping edges with a sharp knife to get an even and straight border. Lay out the bottom with delicious smoked salmon and then place asparagus spears in one layer on top of it like this:
To make sure the spears are cooked to perfection and thus easy to cut through once the quiche if cooked I boiled them for a couple of minutes in a pan. I also generally cut off the bottoms because they can be quite tough. If you don’t want to waste too much asparagus you could also simply peel the ends.
Pour a mix of eggs, cream, sautéd shallot, salt and pepper over all of it 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.
Cover with your favorite melty Cheese. I used Gruyere because I love it’s strong and salty flavor in quiches. Make sure you cover all evenly and that no cheese stripes hang over the quiche because they’ll just drip down the pan 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. That way you can simply wash the cookie sheet after instead of heaving to scrub the oven <—my least favorite part of kitchen cleaning.
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 :D
Smoked Salmon Asparagus Quiche
A Smoked Salmon Asparagus Quiche sure to make you fall in love with quiches once and for all. A healthy delicious lunch or dinner full of protein and flavor
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
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Preheat oven to 350 F (180C).
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Bring about a litre of water to the boil in a big pan.
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Roll out puff pastry and lay out in rectangular, square or round separable tart pan.
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Add a layer or smoked salmon to the bottom.
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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.
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Lay out spears in one layer on top of smoked salmon.
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Heat the same pan you used to boil the asparagus over medium heat.
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Peel and finely chop shallot.
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Add a splash of olive oil to pan and add chopped shallot. Sauté until translucent. Remove from heat and let cook down completely.
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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).
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Pour liquid over salmon and asparagus.
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Grate Gruyere cheese and sprinkle on top of quiche making sure to cover borders.
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Put in hot oven for 20 minutes.
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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.
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!
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Sandy says
April 27, 2019 at 4:00 pmThis 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
April 30, 2019 at 5:54 am100g Salmon is 3.5 ounces. 150g cheese is 5 ounces.
Chuck Blair says
March 1, 2019 at 6:16 pmGreat stuff!! Do you have the nutritional breakdown for this smoked salmon and asparagus recipe.
Lorena says
March 3, 2019 at 9:53 amJust added the nutritional info :) It’s an old recipe, I didn’t have a nutrition calculator back then, sorry.
sarah says
January 22, 2019 at 10:09 pmHi there, do you think you could substitute the cream for sour cream? Looking forward to making this!
Lorena says
January 23, 2019 at 2:19 pmHi 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
November 9, 2018 at 1:37 amI 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
November 9, 2018 at 8:55 pmHi 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
January 18, 2018 at 8:42 pmAmazing pastry and quiche!
Lorena says
January 19, 2018 at 12:17 amThank you Milena :D
Cecilia says
October 13, 2017 at 12:28 pmHola 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
October 13, 2017 at 1:59 pmMuchísimas gracias Cecilia!! Y gracias también por avisar. Me emociona mucho cuando alguien hace mis recetas :)
Jess says
March 20, 2017 at 3:47 amWhat size is your tart tin? Thanks
Lorena says
March 20, 2017 at 8:51 amHi Jess, it’s about 13×4 inches.I measured the removable bottom.
Tina says
July 26, 2016 at 11:07 amHi! 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
July 26, 2016 at 12:09 pmHi 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
June 7, 2016 at 10:57 pmMade 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
June 8, 2016 at 12:29 amAlice, 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
April 6, 2016 at 5:16 pmJust 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
April 6, 2016 at 8:56 pmLESLIE!!! 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
March 30, 2016 at 1:41 pmThis looks really great Lorena, a perfect Spring recipe :)
Lorena says
March 30, 2016 at 8:53 pmThank you Michelle :D
Lucy @ Globe Scoffers recipes says
March 30, 2016 at 12:16 pmOh wow! What a great idea, can’t wait to try this it has all my favourites in. Looks delicious. ?
Lorena says
March 30, 2016 at 8:53 pmThank you Lucy :D
Silvia says
March 25, 2016 at 4:49 pmI love this recipe, it looks so delicious and easy to make. I can’t wait to try it!!
Lorena says
March 26, 2016 at 11:13 amThank you Silvia :D Let me know how you like the quiche.