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SALMON AND ASPARAGUS QUICHE
June 9, 2025
Salmon and asparagus quiche. A lovely summery quiche, perfect for lunch or dinner and great for a picnic too.
Serves: 4 or 6 for a light lunch.
Prep time: 30 minutes
Cooking time: 45 minutes
Skill level: Easy
Ingredients
2 salmon fillets
1 onion, peeled and chopped
125 g Gruyère cheese, grated
2 large eggs
250 ml single cream
1 pinch salt and freshly ground black pepper
4 pieces of asparagus
1/2 red pepper
4 mushrooms
Ready made shortcrust pastry
Dried dill
Dried tarragon
Method
- Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7.
- Roll out the shortcrust pastry on a lightly floured surface and use it to line an oiled, 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
- Blind bake the pastry case for 15 minutes or so.
- Reduce the oven temperature to 180°C/fan 160°C/350°F/gas mark 4.
- Finely slice the onion, the red pepper and the mushrooms
- Cook until soft in a drizzle of olive oil
- Chop the asparagus into 1cm chunks and add to the cooked vegetables and cook until softened
- Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
- Cut the salmon int chunks and spread evenly over the vegetables.
- In a bowl, combine the eggs, cream, salt, and pepper and grated cheese, then pour into the quiche.
- Sprinkle with dried dill and dried tarragon.
- Bake for 25–30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.
Serve with salad and baby new potatoes.
