Salmon Asparagus Quiche
Elevate your brunch spread with this luxurious Salmon Asparagus Quiche, a dish that perfectly balances flaky, buttery pie crust with a rich, creamy filling. Featuring tender flaked salmon, crisp asparagus spears, and the nutty depth of Gruyère cheese, this quiche is a symphony of flavors and textures. The custard base, made with a blend of eggs, heavy cream, and whole milk, is delicately seasoned with fresh dill, ensuring every bite is aromatic and satisfying. With its elegant presentation and vibrant blend of colors, this savory quiche is as perfect for impressing guests at a special occasion as it is for a cozy weekend brunch. Plus, it's a versatile make-ahead dish, serving up to six slices of pure decadence.
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Recipe Information
Ingredients
- 1 pre-made or homemade (9-inch) pie crust
- 200 grams (cooked and flaked) salmon fillet
- 150 grams (trimmed and cut into 1-inch pieces) asparagus spears
- 4 large eggs
- 240 milliliters heavy cream
- 120 milliliters whole milk
- 100 grams grated Gruyère cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh dill
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, trim and crimp the edges if necessary, and prick the bottom with a fork.
Blind-bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes. Set aside to cool slightly.
Cook the asparagus in boiling water for 2-3 minutes until tender but still crisp. Drain and set aside.
In a medium bowl, whisk together the eggs, heavy cream, and whole milk until smooth. Stir in salt, black pepper, and fresh dill.
Evenly distribute the flaked salmon and cooked asparagus pieces over the bottom of the pie crust.
Pour the egg and cream mixture over the salmon and asparagus, ensuring it spreads evenly.
Sprinkle the grated Gruyère cheese over the top of the filling.
Place the quiche on the middle rack of the oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 15.0 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.5 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 33.4 mcg | 167% | |
| Calcium | 1152 mg | 89% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
