Smoked Salmon and Asparagus Quiche
Elevate your brunch game with this irresistible Smoked Salmon and Asparagus Quiche, a savory masterpiece that’s as stunning as it is delicious. Nestled in a buttery, golden pre-made pie crust, this quiche boasts delicate layers of flaky smoked salmon, tender sautéed asparagus, and rich, nutty Gruyere cheese. The creamy custard filling, infused with fresh dill and a touch of seasoning, ties all the flavors together for a sophisticated dish that’s perfect for any meal. With a crisp blind-baked crust and a velvety texture, this quiche is ideal for special occasions or a luxurious weekend breakfast. Pair it with a simple green salad or a glass of chilled white wine for a truly memorable dining experience. Whether you’re hosting brunch or meal prepping for the week, this quiche promises a burst of flavor in every bite!
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Ingredients
- 1 piece Pre-made pie crust
- 150 grams Smoked salmon
- 200 grams Fresh asparagus
- 4 large Eggs
- 240 ml Heavy cream
- 120 ml Whole milk
- 120 grams Shredded Gruyere cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh dill
- 1 teaspoons Olive oil
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Roll out the pre-made pie crust and gently press it into a 9-inch (23 cm) tart or quiche pan. Trim any excess crust from the edges. Prick the bottom of the crust with a fork to prevent bubbling.
Step 3
Blind bake the crust by placing a sheet of parchment paper over it and filling it with baking weights or dried beans. Bake for 10 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes. Set aside to cool slightly.
Step 4
Meanwhile, prepare the asparagus by trimming the woody ends and cutting them into 1-inch (2.5 cm) pieces. Heat olive oil in a skillet over medium heat, add the asparagus pieces, and sauté for 3–4 minutes until slightly tender. Set aside.
Step 5
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and chopped fresh dill until well combined.
Step 6
Scatter the sautéed asparagus pieces, smoked salmon (torn into bite-sized pieces), and shredded Gruyere cheese evenly over the pre-baked crust.
Step 7
Pour the egg and cream mixture over the filling, ensuring it spreads evenly and fills all gaps.
Step 8
Place the quiche in the preheated oven and bake for 35–40 minutes or until the filling is set and the top is slightly golden.
Step 9
Allow the quiche to cool for 10 minutes before slicing and serving. Garnish with additional fresh dill, if desired.
Nutrition Facts
| Serving size | (1288.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3169.4 |
| Total Fat 232.3g | 0% |
| Saturated Fat 99.3g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 1161.9mg | 0% |
| Sodium 4359.7mg | 0% |
| Total Carbohydrate 149.8g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 12.1g | |
| Protein 108.7g | 0% |
| Vitamin D 1270.2IU | 0% |
| Calcium 1504.9mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 1373.6mg | 0% |
Source of Calories