Asparagus and Salmon Quiche

5 from 1 vote

Today’s asparagus and salmon quiche has a flaky crust, a creamy, flavorful filling, and is perfect for brunch, lunch, or dinner.

Prep Time1

Cook Time20

Chiling time1

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 347kcal

Author: Adina

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.

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

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.

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.