Salmon Quiche
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8 - 10 people
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Calories
402 kcal
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Course
Main Course, Brunch
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Cuisine
American
Salmon Quiche
Description
This Salmon Quiche recipe centers on a buttery shortcrust pastry filled with a rich custard made from eggs and full-fat cream. The mixture includes smoked salmon cut into chunks, grated gruyere cheese melted throughout, and sautéed leeks, garlic, and asparagus for flavor and texture contrast. Fresh dill enhances the filling with a subtle herbal note.
The preparation involves precooking or selecting a baked quiche crust, then layering the prepared vegetable mix and salmon before pouring the egg custard over. Baking at moderate heat produces a tender yet fully set filling with a slightly golden surface. The asparagus tips can be reserved for decoration, adding visual appeal.
This quiche is ideal served warm or at room temperature, suitable for brunch gatherings or casual meals. Leftovers reheat well and the recipe can adapt to different crust types or cheeses, offering flexibility for various kitchen resources.
Options for crust include homemade or store-bought shortcrust pastry, refrigerated pie crusts, or ready-made pie shells. The recipe highlights trimming asparagus ends by snapping them naturally, and suggests leek as a milder alternative to onion for a delicate flavor. Substitutes for dill like chives or green onion tops are possible but shift the herb profile slightly.
Ingredients
Quiche Crust - choose one (Note 1):
- 1 quiche crust shortcrust pastry, homemade
- 2 shortcrust pastry frozen sheets
- 1 pie crust fitted in a 9" pie dish or tart tin, 9 inch, refrigerated
- 1 pie shell 23cm / 9", fridge or frozen, ready made
Quiche Filling:
- 15g / 1 tbsp butter , unsalted
- 1 leek , white part only halved and finely sliced (Note 2)
- 2 garlic minced, cloves
- 8 - 10 asparagus spears
- 5 egg ~55 - 60g / 2oz each
- 1 1/2 cups (375ml) cream , full fat (Note 3)
- 1/4 tsp salt pinch of pepper
- 1/4 tsp black pepper pinch of pepper
- 2 tbsp dill roughly chopped (Note 4, fresh
- 200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces (Note 5)
- 3/4 cup (75g) gruyere cheese , grated (Note 6)
Decorations (optional)
- dill sprigs of dill, extra smoked salmon
- smoked salmon sprigs of dill, extra smoked salmon
Instructions
Quiche Crust (Note 1):
- Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
- Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
- Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
- Preheat oven to 180C/350F (160C/320F fan forced).
- Place cooked quiche crust on a tray.
- Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
- Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
- Stir in asparagus stems (don't cook), then remove from stove.
- Cool slightly then scatter across base of quiche crust.
- Whisk together eggs, cream, dill, salt, pepper in a bowl.
- Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
- Top with cheese, pour over egg mixture.
- Top with remaining salmon and asparagus tips.
- Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
- Rest for 10 minutes before carefully removing from tin and slicing.
Notes
- Choose from homemade, frozen, refrigerated, or ready-made pie or quiche crust based on convenience and preference.
- The recipe is designed for a deep-dish 23cm (9") tart or quiche tin; for smaller or shallower tins, reduce the filling quantities accordingly.
- Leek can be replaced with finely chopped onion or shallots if desired, keeping in mind the flavor difference.
- Use full-fat cream for a rich custard; lighter creams will alter the texture and flavor.
- For salmon, smoked salmon is preferred; hot smoked salmon or cooked fresh salmon can be substituted with adjustments.
- Gruyere cheese offers a classic taste but other melting cheeses like mozzarella or cheddar can be used.
- Trim asparagus ends by snapping for the best texture and tenderness.
- Quiche reheats well; store leftovers refrigerated up to 3-4 days and warm in oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 people
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402cal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 184mg | 61% |
| Sodium | 508mg | 21% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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