Isn’t it wonderful when you find a dish that’s both elegant and effortless? This creamy salmon quiche is just that—a savory tart that brings gourmet flavors to your kitchen without demanding too much of your time. Whether you’re a busy professional needing a quick dinner solution or a mom aiming to impress at the next family brunch, this baked dish has got you covered.
Looking for more delicious breakfast recipes? Explore our Breakfast Recipe Collection for more easy and flavorful morning meals!
Why You’ll Love This Salmon Quiche
- Quick and Easy: With options for ready-made pie crusts, this homemade pie can be prepared with minimal fuss.
- Nutritious and Delicious: Packed with omega-3-rich salmon and nutrient-dense vegetables like leeks and asparagus, it’s a meal that satisfies both taste buds and health goals.
- Versatile: Perfect for breakfast, brunch, or even dinner, and pairs wonderfully with a simple side salad.
Ingredients :
Quiche Crust – Choose One:
- 1 homemade quiche crust (shortcrust pastry)
- 2 sheets frozen shortcrust pastry
- 1 x 9″ refrigerated pie crust, fitted in a 9″ pie dish or tart tin
- 1 ready-made pie shell (23cm / 9″, fridge or frozen)
Quiche Filling:
- 15g / 1 tbsp unsalted butter
- 1 leek, white part only, halved and finely sliced
- 2 garlic cloves, minced
- 8 – 10 asparagus spears
- 5 eggs (~55 – 60g / 2oz each)
- 1 1/2 cups (375ml) full-fat cream
- 1/4 tsp salt + pinch of pepper
- 2 tbsp fresh dill, roughly chopped
- 200g / 7 oz smoked salmon, cut into 4cm / 1.7″ pieces
- 3/4 cup (75g) Gruyère cheese, grated
Optional Decorations:
- Dill sprigs and extra smoked salmon
Step-by-Step Instructions
- Prepare the Crust:
- Homemade or Frozen Shortcrust Pastry: Prepare and bake the crust as directed in your chosen recipe.
- Refrigerated Pie Crust: Unroll and fit into a 9″ pie dish or tart tin. Bake according to package instructions.
- Ready-Made Pie Shell: Bake as per package directions.
- Preheat Oven: Set your oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens.
- Prepare the Filling:
- Break off the woody ends of asparagus and cut into 3.5cm (1.5″) pieces, keeping the tips separate for decoration.
- Melt butter in a skillet over medium heat. Sauté leeks and garlic for about 2 minutes until leeks are translucent but not browned. Stir in asparagus stems, then remove from heat.
- In a bowl, whisk together eggs, cream, dill, salt, and pepper.
- Assemble the Quiche:
- Spread the leek and asparagus mixture evenly over the baked quiche crust.
- Distribute 2/3 of the smoked salmon pieces over the vegetables, folding or twisting them for texture.
- Sprinkle grated Gruyère cheese on top.
- Pour the egg mixture over the fillings.
- Arrange the remaining salmon pieces and asparagus tips on top for an appealing finish.
- Bake: Place the quiche on a baking tray and bake for approximately 40 minutes, or until the top is lightly golden and the center is set but still slightly jiggly.
- Rest and Serve: Allow the quiche to rest for 10 minutes before slicing. Garnish with dill sprigs and extra smoked salmon if desired.
Cooking Tips
- Preventing a Soggy Bottom: To avoid a soggy crust, ensure you blind-bake the pastry before adding the filling.
- Cheese Choices: While Gruyère adds a nutty flavor, you can substitute it with cheddar or mozzarella based on your preference.
- Salmon Selection: Smoked salmon imparts a rich flavor, but cooked fresh salmon works well too.
Looking for more baked dishes? Try our Cheesy Broccoli and Chicken Tart for another delicious option!
A Personal Touch
I remember the first time I made this quiche; it was for a weekend brunch with friends. The aroma filled the house, and the compliments flowed as freely as the mimosas. Since then, it’s become a staple in my recipe collection—a dish that brings warmth and satisfaction every time.
Frequently Asked Questions
Can I use a store-bought crust?
Absolutely! Ready-made pie crusts are a time-saver and work perfectly for this recipe.
How do I store leftovers?
Leftover quiche can be refrigerated in an airtight container for up to three days. Reheat slices in the oven at 180°C (350°F) for about 10 minutes or until warmed through.
Can I freeze the quiche?
Yes, you can freeze the baked quiche. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
What’s the best way to cook asparagus for this dish?
For perfect asparagus texture, you can blanch the spears in boiling water for a minute before adding them to the filling.
There’s something magical about a dish that combines simplicity with sophistication. This creamy salmon quiche does just that, making it a delightful addition to your culinary repertoire. Happy cooking!
Looking for more delicious breakfast ideas? Browse our Breakfast Recipe Collection for more inspiration!