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Salmon Quiche

Salmon Quiche

This Salmon Quiche combines a buttery crust, creamy custard, smoky salmon, and fresh dill for an elegant yet easy dish. With tender leeks, crisp asparagus, and melty Gruyère cheese, each bite delivers a luxurious texture and perfectly balanced flavor. Ideal for brunch, lunch, or a light dinner, it’s a show-stopping recipe that’s simple to make and always impresses.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Brunch, Dinner
Cuisine: European, French
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 piece shortcrust pastry homemade, store-bought, or ready-made pie shell (23 cm / 9 inch)
For the Filling
  • 15 g unsalted butter
  • 1 leek white part only, halved and finely sliced
  • 2 cloves garlic minced
  • 8–10 spears asparagus trimmed, tips separated from stems
  • 5 large eggs room temperature
  • 375 ml full-fat cream
  • 0.25 tsp salt plus a pinch of black pepper
  • 2 tbsp fresh dill roughly chopped
  • 200 g smoked salmon cut into bite-sized strips
  • 75 g Gruyère cheese grated

Method
 

  1. 1. Prepare the Crust: If using homemade or frozen pastry, pre-bake (blind bake) until lightly golden. For refrigerated or ready-made shells, bake according to package directions. Allow to cool slightly before filling.
  2. 2. Preheat the Oven: Set to 180°C / 350°F (or 160°C / 320°F fan-forced). Place the crust on a baking tray for easy handling.
  3. 3. Prepare the Asparagus: Snap off woody ends and cut spears into 3.5 cm pieces. Separate tips for decoration.
  4. 4. Sauté the Aromatics: Melt butter in a skillet over medium heat. Add leeks and garlic, cooking for 2 minutes until soft and fragrant but not browned. Add asparagus stems and stir briefly before removing from heat.
  5. 5. Mix the Custard: In a bowl, whisk together eggs, cream, dill, salt, and pepper until smooth and slightly frothy.
  6. 6. Assemble the Quiche: Scatter the leek-asparagus mixture over the crust. Add two-thirds of the smoked salmon, sprinkle with Gruyère, and pour in the custard mixture. Arrange remaining salmon and asparagus tips decoratively on top.
  7. 7. Bake: Cook for about 40 minutes, or until the top is golden and the center is just set but still slightly jiggly.
  8. 8. Rest & Serve: Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature with a side salad.

Notes

Serving: Enjoy warm or chilled with salad or roasted vegetables. Garnish with fresh dill or lemon juice for brightness.
Storage: Refrigerate up to 3 days in an airtight container. Reheat at 160°C for 10 minutes or enjoy cold.
Freezing: Bake, cool, then wrap tightly. Freeze up to 1 month and reheat from frozen or thaw overnight.
Variations: Substitute spinach, broccoli, or peas for asparagus. Swap Gruyère with Swiss, cheddar, or feta. For a lighter version, use half cream and half milk.