Introduction
Quiche is a versatile and delicious dish that can be enjoyed at any time of day. With a rich and creamy filling that combines eggs, cream, and a selection of fresh ingredients, this dish is both satisfying and elegant. This particular quiche recipe features asparagus and smoked salmon, complemented by the bright flavor of dill.
Ingredients
Quiche Crust (choose one):
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)
Quiche Filling:
15g / 1 tbsp unsalted butter
1 leek, white part only, halved and finely sliced
2 garlic cloves, minced
8-10 asparagus spears
5 eggs (~55-60g / 2oz each)
1½ cups (375ml) full-fat cream
¼ tsp salt + pinch of pepper
2 tbsp fresh dill, roughly chopped
200g / 7 oz smoked salmon, cut into 4cm / 1.7″ pieces
¾ cup (75g) gruyere cheese, grated
Optional Decorations:
Dill sprigs and extra smoked salmon
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes
Yield
Serves 6-8
Instructions
For homemade quiche crust or frozen shortcrust pastry: Prepare and bake the crust as per the Quiche Crust recipe.
For refrigerated pie crust: Unroll, fit into a 9″ pie dish or tart tin, and bake according to packet directions.
For a prepared pie shell: Bake according to packet directions; scale the filling down to 4 eggs.
1. Preheat oven to 180°C/350°F (160°C/320°F fan-forced).
2. Place the cooked quiche crust on a tray.
3. Break the woody ends off the asparagus and cut into 3.5cm / 1.5″ pieces, separating tips from stems (reserve tips for decorating).
4. Melt butter in a skillet over medium heat. Add leeks and garlic; sauté for 2 minutes until leeks are translucent, avoiding browning.
5. Stir in asparagus stems (do not cook further), then remove from heat.
6. Allow the mixture to cool slightly, then scatter it across the base of the quiche crust.
7. In a bowl, whisk together eggs, cream, dill, salt, and pepper.
8. Scatter ⅔ of the smoked salmon across the quiche, folding or twisting pieces rather than laying them flat.
9. Top with grated cheese, then pour over the egg mixture.
10. Arrange the remaining smoked salmon and asparagus tips on top.
11. Bake for 40 minutes or until the top is light golden and the center is set but still slightly jiggly when gently shaken.
12. Allow the quiche to rest for 10 minutes before carefully removing it from the tin and slicing.
Detailed Directions and Instructions
Prepare the Quiche Crust
– If using a homemade or frozen shortcrust pastry, prepare and bake the crust according to your chosen Quiche Crust recipe.
– If opting for a refrigerated pie crust, unroll the dough and fit it into a 9″ pie dish or tart tin. Bake according to the packet instructions.
– For a prepared pie shell, bake as per the packet directions, and adjust the filling quantities to use 4 eggs.
Preheat the Oven
– Preheat your oven to 180°C/350°F (160°C/320°F for fan-forced ovens).
Prepare the Asparagus
– Place the cooked quiche crust on a baking tray.
– Break off the woody ends from the asparagus and cut the spears into 3.5cm / 1.5″ pieces. Keep the tips separate for decoration.
Sauté the Leeks and Garlic
– In a skillet over medium heat, melt the butter.
– Add the finely sliced leeks and minced garlic, sautéing for 2 minutes until the leeks turn translucent. Avoid browning.
Add Asparagus Stems
– Stir in the asparagus stems with the leeks and garlic. Do not cook further. Remove the skillet from the heat.
Cool and Arrange the Filling
– Allow the sautéed mixture to cool slightly. Evenly scatter it across the base of the quiche crust.
Whisk the Egg Mixture
– In a bowl, whisk together the eggs, full-fat cream, chopped dill, salt, and pepper until well combined.
Add Smoked Salmon
– Scatter ⅔ of the smoked salmon pieces across the quiche, folding or twisting them instead of laying them flat.
Top with Cheese and Egg Mixture
– Sprinkle the grated gruyere cheese over the salmon layers. Carefully pour the egg mixture over the top.
Decorate and Bake
– Arrange the remaining smoked salmon and asparagus tips on top of the quiche.
– Bake in the preheated oven for 40 minutes or until the top is lightly golden and the center is set but still slightly jiggly when shaken gently.
Rest and Serve
– Allow the quiche to rest for 10 minutes after removing it from the oven. Carefully take it out of the tin and slice for serving.
Notes
Choosing the Crust
– Ensure that the chosen crust fits well within the tart tin or pie dish for optimal structure and support.
Asparagus Preparation
– It is key to separate the tips from the stems, as they will be used for decoration later.
Cooling the Mixture
– Letting the leek and asparagus mixture cool slightly prevents the egg mixture from curdling when combined.
Resting Time
– Allowing the quiche to rest helps it set and makes slicing easier, ensuring better presentation.
Cook techniques
Making Quiche Crust
Choose a quiche crust option based on your preference for homemade, frozen, or ready-made. If making a homemade crust, roll out the dough evenly and fit it into the pie dish, ensuring no air pockets remain. For frozen options, simply unroll and fit as directed. Always pre-bake the crust to prevent it from becoming soggy once the filling is added.
Sautéing Ingredients
Use medium heat to sauté leeks and garlic in butter until the leeks turn translucent, ensuring they do not brown. This technique helps to release the flavors without overwhelming bitterness.
Preparing Asparagus
Trim the woody ends off asparagus and cut them into uniform pieces. This not only improves texture but also allows for even cooking. Reserve the tips for a decorative finish.
Whisking Egg Mixture
Whisk together eggs, cream, dill, salt, and pepper until smooth and well combined. This step ensures that the flavors are evenly distributed throughout the quiche.
Layering the Quiche
Scatter the sautéed mixture, smoked salmon, and cheese evenly before pouring in the egg mixture. This layering helps to create distinct flavor profiles and textures in every bite.
Baking the Quiche
Bake the quiche until the top is golden and the center is slightly jiggly, indicating that it is set but not overcooked. Allow it to rest for 10 minutes before slicing for neat pieces.
FAQ
Can I use different types of cheese?
Yes, you can substitute Gruyere with other cheeses such as cheddar, feta, or goat cheese according to your taste preference.
How do I know when the quiche is done?
The quiche is done when the top is golden and the center is slightly jiggly but set. A toothpick inserted should come out clean.
Can I add other vegetables?
Absolutely! Feel free to include other vegetables such as spinach, mushrooms, or bell peppers for added flavor and nutrition.
How long can I store leftovers?
Leftover quiche can be stored in the refrigerator for up to 3-4 days. Reheat in the oven to maintain crispness.
Can I freeze the quiche?
Yes, quiche can be frozen before baking or after it has cooled down post-baking. Wrap tightly and store for up to 2 months.
Conclusion
This quiche recipe showcases a delightful combination of flavors with smoked salmon, asparagus, and creamy gruyere cheese, all encased in a perfectly baked crust. It’s ideal for brunch, a light lunch, or dinner, offering versatility for any occasion. Enjoy the balance of rich and fresh ingredients that create a satisfying dish.
More recipes suggestions and combination
Spinach and Feta Quiche
Swap the smoked salmon for sautéed spinach and crumbled feta cheese for a Mediterranean twist.
Mushroom and Swiss Cheese Quiche
Replace the filling with sautéed mushrooms and Swiss cheese for an earthy flavor profile.
Broccoli and Cheddar Quiche
Incorporate steamed broccoli and sharp cheddar cheese for a classic combination that never disappoints.
Tomato and Basil Quiche
Use fresh tomatoes and basil leaves for a summery, vibrant option, perfect with a hint of mozzarella.
Ham and Pea Quiche
Combine cooked ham and fresh peas for a hearty, protein-packed filling that’s great for a crowd.
Zucchini and Goat Cheese Quiche
Mix grated zucchini with creamy goat cheese for a light and flavorful quiche that highlights seasonal vegetables.
Sweet Potato and Bacon Quiche
Create a sweet and savory flavor by adding roasted sweet potatoes and crispy bacon pieces.
