Salmon Quiche
Total Time
1 hour and 50 minutes
Prep Time
20 minutes
Cook Time
1 hour and 30 minutes
Rating
4.97 out of 5 stars
(56)
Ingredients
8 servings
- 1 homemade quiche crust (shortcrust pastry)
- 2 sheets frozen shortcrust pastry
- 1 x 9" refrigerated pie crust (, fitted in a 9" pie dish or tart tin)
- 1 ready made pie shell (23cm / 9", fridge or frozen)
- 15g / 1 tbsp butter (, unsalted)
- 1 leek (, white part only halved and finely sliced (Note 2)
- 2 garlic cloves (, minced)
- 8 - 10 asparagus spears
- 5 eggs (~55 - 60g / 2oz each)
- 1 1/2 cups (375ml) cream (, full fat (Note 3)
- 1/4 tsp salt + pinch pepper
- 2 tbsp fresh dill (, roughly chopped (Note 4)
- 200g / 7 oz smoked salmon (, cut into 4cm / 1.7" pieces (Note 5)
- 3/4 cup (75g) gruyere cheese (, grated (Note 6)
- Dill sprigs and extra smoked salmon
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Preparation
Step 1
Quiche Crust (Note 1):
Step 2
Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Step 3
Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
Step 4
Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Step 5
Filling:
Step 6
Preheat oven to 180C/350F (160C/320F fan forced).
Step 7
Place cooked quiche crust on a tray.
Step 8
Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
Step 9
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.
Step 10
Stir in asparagus stems (don't cook), then remove from stove.
Step 11
Cool slightly then scatter across base of quiche crust.
Step 12
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Step 13
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Step 14
Top with cheese, pour over egg mixture.
Step 15
Top with remaining salmon and asparagus tips.
Step 16
Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Step 17
Rest for 10 minutes before carefully removing from tin and slicing.
Step 18
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