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