Quiche Aux Asperges Et Saumon Asparagus Salmon Quiche
Delight your taste buds with the elegant flavors of Quiche Aux Asperges et Saumon, a French-inspired Asparagus and Salmon Quiche that's as beautiful as it is delicious. This classic quiche combines the creamy richness of a silky egg custard with the smoky depth of tender smoked salmon, the fresh crunch of vibrant asparagus, and the nutty allure of Gruyère cheese, all nestled within a buttery homemade crust. Perfectly seasoned with a hint of nutmeg and black pepper, this quiche is ideal for brunch, lunch, or a light dinner. Whether served warm or at room temperature, it’s a show-stopping dish that’s as versatile as it is impressive. Prepare to wow your guests or elevate any meal with this flavorful creation!
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Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 3 tablespoons cold water
- 0.5 teaspoon salt
- 4 large eggs
- 250 milliliters heavy cream
- 100 milliliters whole milk
- 150 grams smoked salmon
- 200 grams fresh asparagus spears
- 100 grams grated Gruyère cheese
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 teaspoon olive oil
Directions
Step 1
Start by making the pastry. In a large bowl, combine the all-purpose flour and salt. Add the cold unsalted butter, cut into small cubes, and rub it into the flour using your fingertips until it resembles breadcrumbs.
Step 2
Add the cold water a tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 3
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any overhang. Prick the base with a fork and chill in the freezer for 10 minutes.
Step 4
Line the pastry with parchment paper and fill with baking weights or dried beans. Blind-bake the crust for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Let cool while preparing the filling.
Step 5
Trim the tough ends off the asparagus spears and blanch them in boiling, salted water for 2 minutes. Drain immediately and place in ice water to stop the cooking. Cut into 2-inch pieces, reserving a few whole spears for decoration.
Step 6
In a medium bowl, whisk together the eggs, heavy cream, whole milk, black pepper, and nutmeg until well combined.
Step 7
Scatter the smoked salmon pieces, asparagus pieces, and grated Gruyère cheese evenly over the baked crust. Carefully pour the egg mixture over the filling.
Step 8
Decorate the top with the reserved whole asparagus spears, brushing them with a little olive oil to prevent drying out.
Step 9
Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
Step 10
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
| Serving size | (1366.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3388.4 |
| Total Fat 244.3g | 0% |
| Saturated Fat 132.2g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 1362.3mg | 0% |
| Sodium 3284.9mg | 0% |
| Total Carbohydrate 167.9g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 9.3g | |
| Protein 108.5g | 0% |
| Vitamin D 1255.4IU | 0% |
| Calcium 1193.1mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1416.7mg | 0% |
Source of Calories