Creamy Salmon & Asparagus Quiche: Elegant Brunch Recipe for Any Occasion
Description
Salmon & Asparagus Quiche is a rich, savoury tart featuring flaky pastry, tender smoked or cooked salmon, fresh asparagus, creamy eggs, and melted cheese. Perfect for brunch, lunch, picnics, or light dinners, this easy homemade quiche recipe combines delicate seafood flavors with crisp seasonal vegetables for a deliciously balanced meal. The buttery crust pairs beautifully with the silky egg filling, making every slice satisfying and flavourful. Serve warm or chilled with a fresh green salad for a complete dish. This salmon and asparagus quiche is simple to prepare, great for meal prep, and ideal for entertaining guests year-round.
Prep Time
20 minutes
Cook Time
40 minutes
Serving Number
6 servings
Salmon & Asparagus Quiche
Salmon & Asparagus Quiche is a rich, savoury tart featuring flaky pastry, tender smoked or cooked salmon, fresh asparagus, creamy eggs, and melted cheese
Ingredients
Method
- Preheat oven to 190°C (170°C fan) / 375°F. Grease a 23cm tart or quiche tin.
- Roll pastry into the tin, pressing into edges. Trim excess pastry and prick the base with a fork. Chill for 10 minutes.
- Blind bake the pastry for 12 minutes using baking paper and baking beans, then remove beans and bake for another 5 minutes until lightly golden.
- Meanwhile, heat olive oil in a pan and sauté onion or shallot for 3–4 minutes until softened.
- Blanch asparagus in boiling water for 2 minutes, then drain and pat dry.
- In a bowl, whisk eggs, cream, milk, Dijon mustard, salt, and black pepper until smooth.
- Scatter salmon, asparagus, onion, and grated cheese evenly over the pastry base.
- Pour egg mixture carefully into the crust.
- Bake for 35–40 minutes until golden, puffed, and just set in the centre.
- Cool for 10 minutes before slicing. Garnish with fresh dill or chives if desired.
Notes
Chef’s Tips
- Smoked salmon adds a stronger flavour, while cooked fresh salmon gives a lighter taste.
- Avoid overcooking the asparagus to keep it vibrant and slightly crisp.
- Let the quiche rest before slicing for cleaner portions.
- Delicious served warm, room temperature, or chilled the next day.
