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Smoked Salmon Quiche with Asparagus

Smoked Salmon Quiche with Asparagus

Name: Smoked Salmon Quiche with Asparagus
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: Western
Ingredients: 1 crust homemade quiche crust, shortcrust pastry; 2 sheets frozen shortcrust pastry; 1 crust refrigerated pie crust, 9-inch, fitted in a 9-inch pie dish or tart tin; 1 shell ready-made pie shell, 23 cm / 9 inches, refrigerated or frozen; 15 g (1 tbsp) unsalted butter; 1 leek, white part only, halved and finely sliced; 2 cloves garlic cloves, minced; 8–10 spears asparagus spears; 5 eggs, about 55–60 g / 2 oz each; 1½ cups (375 ml) full-fat cream; ¼ tsp salt; pinch pepper; 2 tbsp fresh dill, roughly chopped; 200 g (7 oz) smoked salmon, cut into 4 cm / 1.7-inch pieces; ¾ cup (75 g) Gruyère cheese, grated; dill sprigs and extra smoked salmon

A golden salmon quiche cooling on a wire rack, topped with smoked salmon and dill. — Golden salmon quiche with smoked salmon and dill.

A creamy smoked salmon quiche with asparagus, dill and Gruyère, baked in your choice of quiche crust.

By Cookin' KitchenOctober 22, 2026

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Total: 2 hours
Servings: 8 servings

Prep: 20 minutes
Cook: 1 hour 30 minutes
Rest: 10 minutes
Total: 2 hours
Servings: 8

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Recipe

Smoked Salmon Quiche with Asparagus

A creamy smoked salmon quiche with asparagus, dill and Gruyère, baked in your choice of quiche crust.

Cookin' · https://cookin.club/recipes/smoked-salmon-quiche-with-asparagus

Prep: 20 minutes
Cook: 1 hour 30 minutes
Rest: 10 minutes
Total: 2 hours
Servings: 8

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Ingredients

8 servings

For 8 servings

Quiche crust – choose one

1 crust homemade quiche crust, shortcrust pastry
2 sheets frozen shortcrust pastry
1 crust refrigerated pie crust, 9-inch, fitted in a 9-inch pie dish or tart tin
1 shell ready-made pie shell, 23 cm / 9 inches, refrigerated or frozen

Quiche filling

15 g (1 tbsp) unsalted butter
1 leek, white part only, halved and finely sliced
2 cloves garlic cloves, minced
8–10 spears asparagus spears
5 eggs, about 55–60 g / 2 oz each
375 ml (1½ cups) full-fat cream
¼ tsp salt
pinch pepper
2 tbsp fresh dill, roughly chopped
200 g (7 oz) smoked salmon, cut into 4 cm / 1.7-inch pieces
75 g (¾ cup) Gruyère cheese, grated

Optional decoration

dill sprigs and extra smoked salmon

Instructions

Quiche crust

Step 1: For homemade quiche crust or frozen shortcrust pastry, prepare and bake the crust following the Quiche Crust recipe.
Step 2: For refrigerated pie crust, unroll it and fit it into a 9-inch pie dish or tart tin. Bake according to the package directions.
Step 3: For a prepared pie shell in a foil dish, bake it according to the package directions and reduce the filling to 4 eggs.

Filling

Step 4: Preheat the oven to 180°C/350°F (160°C/320°F fan-forced).
Step 5: Place the cooked quiche crust on a tray.
Step 6: Snap off the woody asparagus ends. Cut the spears into 3.5 cm / 1.5-inch pieces and separate the tips from the stems; reserve the tips for decorating.
Step 7: Melt the butter in a skillet over medium heat. Add the leek and garlic and sauté for 2 minutes, or until the leek is translucent. Do not let it turn golden.
Step 8: Stir in the asparagus stems without cooking them, then remove the skillet from the heat.
Step 9: Let the mixture cool slightly, then scatter it over the base of the quiche crust.
Step 10: Whisk the eggs, cream, dill, salt and pepper together in a bowl.
Step 11: Scatter two-thirds of the salmon over the quiche, folding or twisting the pieces rather than laying them flat.
Step 12: Top with the cheese, then pour over the egg mixture.
Step 13: Top with the remaining salmon and the asparagus tips.
Step 14: Bake for 40 minutes, or until the top is light golden and the center is set but still slightly jiggly when poked.
Step 15: Rest for 10 minutes before carefully removing the quiche from the tin and slicing.

Notes

Options and storage

For a prepared pie shell, reduce the filling to 4 eggs; for a Pampas brand shell, use 3 eggs. A shallower quiche tin also calls for 4 eggs. You can substitute 1/2 cup finely chopped onion or sliced French shallots for the leek.

Hot-smoked salmon or cooked fresh salmon can be used instead of smoked salmon. Chives or finely chopped green onion can replace the dill; parsley adds color but little flavor. Any melting cheese can replace the Gruyère.

Refrigerate leftovers for 3–4 days. Reheat in the oven for 15 minutes at 180°C/350°F. To freeze, thaw a slice, then bake it for 8 minutes to crisp the base; the slice can also be microwaved for 1.5 minutes before baking.

Nutrition per serving

Calories: 402 kcal
Fat: 31 g
Saturated fat: 16 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 13 g
Sodium: 508 mg
Cholesterol: 184 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Western cuisine

Fish & Seafood
Breakfast & Brunch
Easter
asparagus
salmon
savoury
seafood

About this recipe

Smoked salmon, asparagus and dill make a savory filling for this creamy quiche, with Gruyère adding richness. Bake it in a homemade quiche crust, frozen shortcrust pastry, refrigerated pie crust or ready-made pie shell.

A slice of salmon quiche showing its creamy filling, salmon and asparagus. — A slice reveals the creamy salmon and asparagus filling.

A salmon quiche with a slice removed, served with leafy salad. — Salmon quiche served alongside a green salad.

Smoked salmon, asparagus, leek, eggs, garlic, butter, dill, cream and cheese arranged for quiche. — The main filling ingredients for salmon quiche.

A whole baked salmon quiche topped with smoked salmon and dill. — Finished salmon quiche with smoked salmon and dill.

A close-up of a slice of salmon quiche with a creamy center and asparagus. — Close-up of the quiche's creamy filling.

The filling quantities are for a deep-dish quiche tin about 23 cm (9 inches) across and 3.5–4 cm (1.5–1.7 inches) deep. For a prepared pie shell or a shallower tin, reduce the filling as described in the instructions and notes.

A comparison of ready-made pie shell, store-bought shortcrust pastry and homemade quiche crust. — Three crust options for quiche.

Smoked Salmon Quiche with Asparagus