The Perfect Salmon and Asparagus Quiche Recipe for Spring Brunch

Crafting a delectable salmon and asparagus quiche demands creativity and passion for culinary art.

Delicate flavors mingle effortlessly in this elegant dish.

Flaky pastry cradles rich, creamy ingredients with surprising finesse.

Mediterranean influences shine through each carefully prepared slice.

Professional chefs and home cooks alike appreciate the subtle balance of textures.

Fresh salmon provides a luxurious protein that complements crisp asparagus perfectly.

You will absolutely adore how simple ingredients create such a stunning meal.

What You’ll Need For Delia Smith Salmon And Asparagus Quiche

• Salmon: A rich, flaky fish that provides protein and adds a delicate seafood flavor to the quiche.
• Asparagus: A tender green vegetable that brings a fresh, slightly earthy taste and crisp texture to the dish.
• Pie Crust: A buttery, flaky base that holds the quiche filling and provides a delicious foundation.

• Eggs, Cream: Create a rich, silky custard that binds the quiche ingredients together.
• Gruyere Cheese: A nutty, melting cheese that adds depth and creamy richness to the quiche.

• Garlic, Leeks: Provide a subtle, savory base flavor that enhances the overall taste of the quiche.
• Dill, Salt, Pepper: Seasonings that brighten and balance the flavors of the salmon and vegetables.
• Butter: Adds richness and helps sauté the aromatics to develop their flavor.

Easy Steps For Delia Smith Salmon And Asparagus Quiche

Step 1: Craft The Perfect Pastry Shell

Prepare a buttery, flaky pie crust using your favorite recipe or a pre-made store-bought option. Blind bake the crust until it’s golden and crisp to prevent a soggy bottom.

Step 2: Fire Up The Oven

Crank your oven to a toasty 350F (180C), creating the ideal environment for a perfectly baked quiche.

Step 3: Prep Vibrant Asparagus

Carefully wash the asparagus and trim away the tough woody ends. Slice the stems into bite-sized pieces, reserving the tender tips for a beautiful garnish.

Step 4: Sauté Aromatic Vegetables

• Minced garlic
• Sliced leeks

Cook until the vegetables become soft and fragrant, releasing their delightful flavors.

Step 5: Incorporate Asparagus Stems

Fold the sliced asparagus stems into the sautéed mixture. Remove from heat and let the ingredients mingle.

Step 6: Create The Vegetable Base

Spread the vegetable medley evenly across the pre-baked crust, creating a delicious foundation for the quiche.

Step 7: Whip Up The Creamy Custard

• Eggs
• Heavy cream
• Fresh dill
• Salt
• Cracked black pepper

Blend until smooth and well-combined.

Step 8: Layer Luxurious Salmon And Cheese

Distribute two-thirds of the flaked salmon and grated Gruyere cheese over the vegetable base, creating pockets of rich flavor.

Step 9: Pour And Garnish

Gently pour the silky custard over the salmon and vegetables. Top with remaining salmon pieces and those reserved asparagus tips for a stunning presentation.

Step 10: Bake To Perfection

Slide the quiche into the preheated oven and bake for 40 minutes. The center should be set but still slightly jiggly. Allow to cool for 10 minutes before slicing to let the custard settle.

Helpful Notes For Delia Smith Salmon And Asparagus Quiche

• Prevent Soggy Crust: Brush pie crust with egg white before adding fillings to create a moisture barrier that keeps the bottom crisp.
• Maximize Salmon Flavor: Use fresh, high-quality salmon and gently fold it into the quiche to maintain delicate texture and prevent breaking.
• Perfect Veggie Preparation: Sauté leeks and asparagus stems briefly to enhance their flavor and remove excess moisture before adding to the quiche.
• Temperature Precision: Let quiche rest for 10 minutes after baking to allow custard to set completely, ensuring clean and neat slices.
• Dairy-Free Alternative: Substitute cream with coconut milk and use dairy-free cheese for a lactose-free version that maintains rich, creamy texture.

Creative Variations Of Delia Smith Salmon And Asparagus Quiche

• Vegetarian Quiche: Replace salmon with roasted portobello mushrooms or crumbled tofu for a plant-based protein option.
• Gluten-Free Adaptation: Use almond flour or gluten-free pie crust instead of traditional pastry to accommodate wheat sensitivities.
• Low-Carb Version: Swap pie crust with a cauliflower or zucchini base, using fewer eggs and more cream for a lighter texture.
• Mediterranean Spin: Substitute dill with fresh basil, add sun-dried tomatoes, and use feta cheese instead of Gruyere for a different flavor profile.

What Pairs Well With Delia Smith Salmon And Asparagus Quiche

• Pair Crisp White Wine: Sauvignon Blanc cuts through the quiche's richness with its bright, zesty acidity, complementing salmon's delicate flavor and asparagus's fresh green notes.
• Create Fresh Side Salad: Toss mixed greens with lemon vinaigrette, adding crisp cucumber and fresh herbs to balance the quiche's creamy texture and enhance its subtle flavors.
• Match Sparkling Rosé: Light, fruity bubbles from a chilled rosé provide refreshing contrast to the rich salmon and creamy egg custard, creating a delightful dining experience.
• Select Herbal Tea Accompaniment: Chamomile or green tea offers a soothing, clean palate cleanser that highlights the quiche's dill and delicate seafood elements without overwhelming the dish.

How To Store Delia Smith Salmon And Asparagus Quiche Well

• Store leftover quiche in an airtight container for up to 3-4 days. Wrap tightly with plastic wrap or aluminum foil to prevent moisture loss and protect flavors.
• Slice quiche into individual portions, wrap each piece separately in plastic wrap, then place in freezer-safe bag. Keeps perfectly frozen for 2-3 months without losing texture or taste.
• Preheat oven to 325F, place quiche on baking sheet, cover loosely with foil to prevent burning. Warm for 15-20 minutes until heated through, ensuring crispy crust remains intact.
• Heat individual slice on medium power for 60-90 seconds. Check temperature midway and rotate for even warming, which helps maintain original texture and prevent rubbery edges.

Common Questions On Delia Smith Salmon And Asparagus Quiche

• Can I use a different type of fish instead of salmon?

Yes, you can substitute salmon with other fish like trout or cod, which have similar delicate textures and mild flavors that work well in quiche.

• Is Gruyere cheese necessary for this recipe?

While Gruyere adds a rich, nutty flavor, you can replace it with other melting cheeses like Swiss or Emmental if needed.

• How do I know if the quiche is fully cooked?

The quiche is done when the center is set and no longer jiggly, and the top is golden brown. A knife inserted near the center should come out clean.

• Can I make this quiche vegetarian?

To make it vegetarian, simply omit the salmon and replace it with additional vegetables like roasted bell peppers or mushrooms.

What’s Great About Delia Smith Salmon And Asparagus Quiche

• Craft a Gourmet Meal: Elevate your home cooking with this restaurant-quality salmon and asparagus quiche that looks and tastes professionally prepared.
• Quick and Adaptable Preparation: Easily customize ingredients, make ahead, and serve hot or cold for flexible meal planning perfect for busy households.
• Nutrient-Packed Delightful Dish: Combine protein-rich salmon, fresh asparagus, and creamy eggs for a balanced, wholesome meal that satisfies nutritional needs while tasting incredible.
• Impressive Party Centerpiece: Wow guests at brunches, potlucks, or family gatherings with a stunning, colorful quiche that looks like it came straight from a gourmet bakery.

Salmon And Asparagus Quiche Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 40 reviews

• Total Time: 60 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Homemade salmon and asparagus quiche brings French countryside elegance to your kitchen table. Crisp pastry cradles delicate fish and tender green spears, promising a luxurious dining experience that delights from first bite to last.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 5 eggs
• 200g (7 ounces) smoked salmon
• 810 asparagus spears
• 34 cup (180 milliliters) Gruyere cheese, grated
• 1 homemade quiche crust or ready-made pie shell

Vegetables and Aromatics:

• 1 leek, halved and sliced
• 2 garlic cloves, minced
• 2 tablespoons fresh dill, chopped

Dairy and Seasoning:

• 112 cups (360 milliliters) full-fat cream
• 15g (0.5 ounces) unsalted butter
• 14 teaspoon salt
• 1 pinch black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Carefully blind-bake the pastry shell until lightly golden, following standard prebaking techniques.
2. Elevate oven temperature to 350F (180C) for precise quiche preparation.
3. Select fresh asparagus spears, meticulously trimming woody ends and reserving delicate tips for elegant garnishing.
4. Create a fragrant base by gently sautéing minced garlic and thinly sliced leeks in rich, melted butter until translucent and softened.
5. Incorporate asparagus stems into the aromatic vegetable mixture, then remove from heat to prevent overcooking.
6. Distribute the sautéed vegetable medley evenly across the prepared pastry foundation.
7. Craft a luxurious custard by whisking farm-fresh eggs with heavy cream, incorporating vibrant dill, and seasoning with refined salt and freshly cracked pepper.
8. Artfully arrange approximately two-thirds of the delicate salmon pieces and grated Gruyere cheese atop the vegetable layer.
9. Gently cascade the seasoned custard mixture over the salmon and cheese, then strategically position remaining salmon fragments and reserved asparagus tips for visual appeal.
10. Bake for 40 minutes until the custard sets and surface achieves a golden-brown complexion, allowing 10 minutes of resting time before slicing to ensure perfect texture and clean cuts.

Notes

• Experiment with gluten-free pie crust for those avoiding wheat, ensuring a crispy and delicate base that complements the salmon and asparagus perfectly.
• Swap heavy cream with coconut milk or almond milk to create a lighter, dairy-free version that maintains the quiche’s rich and creamy texture.
• Toast pine nuts or sliced almonds and sprinkle on top for an extra crunch and nutty flavor that elevates the overall taste profile of the dish.
• Consider using cold-smoked salmon instead of traditional salmon for a more delicate and refined flavor that pairs beautifully with the dill and creamy custard.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 5
• Calories: 379 kcal
• Sugar: 1 g
• Sodium: 453 mg
• Fat: 28 g
• Saturated Fat: 13 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 242 mg