Description
Creamy salmon and asparagus quiche brings French countryside charm to dinner tables with elegant simplicity. Delicate layers of flaky pastry, rich salmon, and tender asparagus create a perfect balance of flavors you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 300 grams skinless salmon fillets
- 400 grams asparagus, woody ends trimmed, halved lengthways
- 300 milliliters double cream
- 3 large eggs
- 100 grams cheddar cheese, grated
Pastry Ingredients:
- 700 grams pastry (shop-bought or homemade)
- 50 grams butter
- Plain flour, for dusting
Seasoning and Additional Ingredients:
- 1 large onion, halved and cut into thin slices
- 1 teaspoon fennel seeds
- 100 milliliters milk
- 12 sprigs dill, stalks removed
- Zest of 1 lemon
- Fennel and rocket salad (for serving)
Instructions
- Warm the oven to 200C/180C fan/gas 6 and place a baking sheet inside to heat thoroughly.
- Carefully stretch pastry to line a 20x30cm tin, pressing into corners and edges smoothly.
- Conduct blind baking for 15 minutes to ensure crisp pastry base, protecting with parchment and baking weights.
- Create decorative pastry plaits and attach elegantly around the quiche edges for visual appeal.
- Sauté onions with fennel seeds in butter until translucent and fragrant, releasing aromatic flavors.
- Quickly blanch asparagus in boiling water for precisely 5 minutes, then immediately cool in ice water to maintain vibrant color and crisp texture.
- Gently poach salmon in warm milk for 4 minutes, ensuring delicate flaking without overcooking.
- Arrange a harmonious layer of sautéed onions, tender asparagus, and flaked salmon within the pre-baked pastry shell.
- Whisk cream, eggs, chopped dill, and lemon zest together, seasoning with salt and pepper for balanced flavor.
- Pour custard mixture evenly over the layered ingredients, allowing it to settle naturally.
- Sprinkle grated cheese across the surface for a golden, crispy finish.
- Bake for 45-60 minutes until the quiche achieves a beautiful golden color and sets completely, with a slight wobble in the center.
Notes
- Enhance pastry texture by chilling the dough for 30 minutes before rolling to prevent shrinkage and create a flakier crust.
- Swap salmon with smoked trout or canned tuna for a budget-friendly alternative that maintains rich protein content.
- Reduce baking time by 10-15 minutes for a softer, more delicate quiche texture if you prefer a creamier consistency.
- Make this dish gluten-free by using almond flour or gluten-free pastry mix, ensuring those with dietary restrictions can enjoy the recipe.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 512 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 220 mg