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Creamy Smoked Salmon & Herb Quiche with Asparagus Crown

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A quick and elegant quiche featuring smoky salmon, fresh herbs, and a crisp asparagus crown, perfect for brunch or special occasions.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 5 large eggs, room temperature
  • 1 cup (240ml) heavy cream or half-and-half
  • 6 oz (170g) smoked salmon, roughly chopped
  • 1 cup (100g) shredded Gruyère or Swiss cheese
  • ¼ cup (15g) fresh dill, finely chopped
  • 2 tablespoons fresh chives, sliced thin
  • Salt and freshly ground black pepper, to taste
  • 1 bunch (about 12 spears) fresh asparagus, tips trimmed and reserved separately
  • Olive oil, for drizzling
  • Salt and pepper, to season asparagus

Instructions

  1. Prepare the crust: In a bowl, combine flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs. Slowly add ice water until dough holds together. Wrap and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C).
  3. Roll out chilled dough into a 12-inch circle. Transfer to quiche pan, trim excess dough. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until edges are lightly golden.
  4. Prepare asparagus crown: Toss asparagus tips with olive oil, salt, and pepper. Roast 8-10 minutes until tender but bright green. Set aside.
  5. Mix filling: Whisk eggs and heavy cream until smooth. Stir in smoked salmon, shredded cheese, dill, chives, salt, and pepper (use salt sparingly).
  6. Assemble quiche: Pour filling into pre-baked crust. Arrange roasted asparagus tips in a circular crown on top, pressing lightly into custard.
  7. Bake quiche on a baking sheet for 35-40 minutes until filling is set but slightly wobbly in center and top is golden.
  8. Cool quiche for 10-15 minutes before slicing and serving warm or at room temperature.

Notes

Use cold butter for flaky crust. Blind bake crust to prevent sogginess. Roast asparagus tips separately to keep them tender and crisp. Adjust salt carefully due to salty smoked salmon. Let quiche rest before slicing for cleaner cuts. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: smoked salmon quiche, herb quiche, asparagus quiche, brunch recipe, creamy quiche, easy quiche recipe

Find it online: https://goldensimmer.com/creamy-smoked-salmon-and-herb-quiche-with-asparagus-crown-easy-recipe/