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!
Course Main Course
Keyword Smoked Salmon Asparagus Quiche
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1puff pastry(preferably homemade all butter)
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.