Today’s asparagus and salmon quiche with a flaky crust and creamy filling is easy to make, flavorful, and perfect for brunch or any meal of the day.
I love quiche, and this salmon and asparagus quiche is one of my absolute favorites. The crust is easy to make and perfectly flaky, and the filling - salmon and asparagus in a creamy mix of heavy cream, a bit of sour cream, and cheese - is both delicate and full of flavor. If you are into quiche as much as I am, you definitely should give this one a try!
Check out other favorites, like this Green Onion Quiche or a sweet version, like this Swiss Cherry Pie.
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Recipe ingredients
Asparagus: I use one pound of green asparagus spears. Make a Chicken and Asparagus Bake, too, this season!
Salmon: I use one regular fillet, about 6-8 oz/ 170-200 g, fresh or frozen. If it’s frozen, let it thaw completely and pat it dry with paper towels before cutting it into cubes. The recipe works just as well with smoked salmon slices or hot smoked salmon - I’ve tried all these versions over the years and loved them equally.
The crust is made with all-purpose flour, butter, and one egg. Or feel free to use a store-bought pie crust - whatever works best for you. Try this Chicken and Leek Pie, too.
Filling ingredients: The combination of heavy cream, sour cream, eggs, and cheese makes this quiche filling incredibly creamy and savory.
See the recipe card for full information on ingredients and quantities.
Crust alternatives
If you don’t want to make the crust yourself, you can use ready-rolled shortcrust pastry from the store. Just place it in your 26 cm dish and trim the edges. Puff pastry also works well. It’s light and flaky - remember to poke it with a fork so it doesn’t puff up too much in the oven.
How to make asparagus and salmon quiche?
Make the crust:
Step #1: Place the crust ingredients into a food processor and pulse briefly until the dough comes together. Form it into a ball and chill for about 1 hour or longer.
Step #2: Roll the dough out slightly larger than your quiche dish. Wrap it over the rolling pin and gently transfer it into the dish.
Step #3: Press it into the dish, forming an edge, and prick the base all over with a fork.
Step #4: Pre-bake the crust for 10 minutes.
Tip: To make the crust by hand, mix the flour and diced butter together using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Add the egg and knead the dough briefly until it comes together. Form a ball, wrap it in plastic, and chill it.
Make the filling while the crust chills and pre-bakes:
Step #5: Trim the tough ends of the asparagus and cut the spears into three pieces.
Step #6: Sauté the onion briefly, then add the asparagus and cook for a few more minutes. Set aside 6 or 7 of the nicest-looking tips for topping.
Step #7: In a bowl, whisk together the heavy cream, sour cream, eggs, and seasoning. Stir in the dill and ¾ of the cheese.
Step #8: Spread the rest of the asparagus in the pre-baked crust. Add the cubed salmon.
Bake the quiche:
Step #9: Pour the egg mixture into the crust and arrange the reserved asparagus tips on top. Add the remaining cheese.
Step #10: Bake for about 20 minutes, or until the filling is set and the cheese is golden. Let rest for 10 minutes before serving.
Make ahead and store
Make-ahead: You can prepare the salmon and asparagus quiche a day in advance. Let it cool completely after baking, then cover and refrigerate it.
Freeze for up to 2–3 months. Let it cool completely, then wrap it tightly in foil or plastic wrap and place it in a freezer bag or container. Thaw in the fridge overnight and reheat in the oven until warmed through.
Reheat in a preheated oven at 325°F/ 160°C for 20–25 minutes, or until heated through. Cover loosely with foil if the top starts to brown too much.
Leftovers: You can reheat the leftovers, but they’re also delicious served cold or at room temperature.
Asparagus and Salmon Quiche
Equipment
- Quiche or tart pan 10-inch/ 26 cm
- Food processor optional, Note 1
- Rolling Pin
- Frying pan
- Bowl
Ingredients
Crust:
- 1 ⅔ cup all-purpose flour Notes 2, 3
- 7 tablespoons unsalted butter room temperature
- ½ teaspoon fine sea salt
- 1 large egg
Asparagus and salmon:
- 1 lb asparagus
- 1 medium onion
- 1 salmon fillet 6-8 oz/ 170 – 200 g, Note 4
- 1 tablespoon butter
- fine sea salt and ground black pepper
Filling:
- ¾ cup heavy cream
- ½ cup sour cream
- 3 large eggs
- ¾ cup cheese Gouda or Cheddar, divided
- 2 tablespoons dill chopped, fresh or frozen
- a few gratings of nutmeg
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
Make the crust:
- Make the dough: Put the crust ingredients into a food processor and pulse the dough about 8–10 times in short bursts - just until it starts to come together. Be careful not to over-process; you want the mixture to still look a bit crumbly but hold together when pressed (Note 1).1 ⅔ cup all-purpose flour + 7 tablespoons unsalted butter + ½ teaspoon fine sea salt + 1 large egg
- Chill the dough: Shape the dough into a ball, wrap it, and chill it in the fridge for one hour or longer (Note 5).
- Preheat the oven to 430°F/ 220°C.
- Roll the dough out a little bigger than your quiche dish on a floured surface. Carefully lift it with a rolling pin and put it into the dish. Press the dough down and make a small edge. Use a fork to poke holes in the bottom so it doesn’t puff up. Bake the crust for 10 minutes before adding the filling.
Filling:
- Preparations: Trim off the tough, woody ends of the asparagus, then cut the remaining spears into three equal pieces each. Halve the onion and slice the halves thinly. Cut the salmon fillet into small cubes. Keep the ingredients separated.1 lb asparagus + 1 medium onion + 1 salmon fillet
- Sauté asparagus: Melt the butter in a frying pan. Cook the onions over medium-low heat until they become translucent, about 3 minutes. Add the asparagus and cook for another 5 minutes. Season with salt and pepper. Remove 6-7 of the nicest asparagus tips and set them aside.1 tablespoon butter + fine sea salt and ground black pepper
- Filling: Whisk heavy cream, sour cream, eggs, nutmeg, salt, and pepper in a bowl. Add ¾ of the grated cheese and the dill.¾ cup heavy cream + ½ cup sour cream + 3 large eggs + ¾ from ¾ cup cheese Gouda + 2 tablespoons dill + a few gratings of nutmeg + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Assemble the quiche:
- Reduce the oven temperature to 400°F/ 200°C.
- Assemble quiche: Place the asparagus and onion mixture into the crust. Add the salmon cubes and pour the cream mixture over them. Top with the remaining cheese and arrange the reserved asparagus tips on top.
- Bake the quiche for 20 minutes or until the filling is set and the cheese on top is golden.
- Rest for 10 minutes before serving.
Notes
- Make the dough by hand: Combine the flour and butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the egg and gently knead the dough until it just holds together. Shape the dough into a ball, wrap it in plastic wrap, and chill it in the fridge for at least an hour before rolling it out.
- Measurements: I always recommend using a digital kitchen scale to measure the ingredients; it guarantees the best results.
- Crust: You can use store-bought and ready-rolled shortcrust pastry. Place it in the dish and trim the edges.
- Salmon: You can use fresh or frozen. If it’s frozen, thaw it and pat it dry with a paper towel. You can also use smoked salmon slices or hot-smoked salmon.
- Make the dough in advance: Wrap the ball tightly and chill it for 2–3 days. If it’s too firm to roll, let it sit on the counter until it softens enough to roll without becoming sticky.
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