Flaky pastry, silky salmon, and crisp asparagus baked into a creamy, savory custard — this quiche is the kind of thing that makes a weekend morning feel worth getting out of bed for. I am obsessed with this combination.
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This is one of my favorite recipes for quiche. Salmon and asparagus are a natural pair— the richness of the fish balanced by the bright, grassy bite of the asparagus—and together they make a quiche filling that’s genuinely hard to stop eating. And the eggs bind everything into a cohesive custard filling with a silky texture that makes the whole thing feel like more than the sum of its parts.
The beauty of a quiche lies in its versatility and sneaky simplicity—it makes an appropriately impressive centerpiece to a meal but doesn’t require hours of preparation or advanced cooking abilities. You can even use a store-bought refrigerated pie crust if you don’t feel like making your own. You can also vary the type of cheese, substitute another protein, add a sprinkle of herbs like fresh dill, or swap in different veggies. You can also use a store-bought pie crust to save time.
While quiche is great warm from the oven, it can also be made in advance and served at room temperature or cold, straight from the fridge.
Ingredient Notes
- Salmon: Look for fresh boneless, skinless salmon fillet. You can use leftover salmon that’s already cooked, if you have it. Canned salmon also works. Just be sure to pick out any large bones and remove the skin. Don’t use smoked salmon here as the smoky flavor may overwhelm the other flavors.
- Sour cream: Adds a touch of acid to balance the richness and keeps the filling creamy and custardy.
- Cheese: A sharp cheddar works great here, but Gruyère or even brie would be excellent substitutes.
- Asparagus: Look for medium-thick stalks that are firm and bright green. Of course, you can substitute other vegetables if you like. Spinach or broccoli also work well.
How to Make Salmon Quiche
This easy salmon quiche recipe requires combining just a few components: the crust, the custardy egg-and-cheese filling, and the salmon and asparagus.
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The homemade pie crust comes together quickly. It’s just a basic pastry crust made with butter, flour, egg, and a little ice water. Note that it includes egg, which makes it a bit different from your standard pie crust. It will be a bit more pliable and easier to work with, and will also brown really nicely in the oven. Even if you’ve never made pastry before, this one is forgiving. That said, if you want to go with a store-bought crust, no judgment here!
You’ll transfer the crust to a pie dish and par-bake it first. Blind baking ensures that the crust stays crisp under the filling. While the crust bakes, whisk together the egg and sour cream custard, then layer the salmon into the crust, pour the filling over, and top with asparagus. About 40 minutes in the oven and you’re done.
More eggy brunch recipes you’ll love
You can’t have brunch without eggs as far as I’m concerned, so it’s a good thing there are so many ways to prepare them that are just perfect for a lazy Sunday morning. A Dutch Baby is easy to make but looks really impressive, and you can make it savory or sweet, depending on your mood. Chilaquiles, Shakshuka, and Turkish Eggs are all savory and satisfying egg dishes that will definitely impress guests.
If you want something sweet, you can’t go wrong with fluffy, cloud-like Japanese Souffle Pancakes. French Toast Casserole, made with croissants, is ideal if you want something you can prep ahead of time.
A cup of creamy Vietnamese Egg Coffee would be the perfect beverage to round out a luxuriously lazy Sunday brunch.
Salmon and Asparagus Quiche
Robin Donovan
Ingredients
For the pastry crust
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup cold butter, diced
- 1 large egg
- 3 tablespoons ice water
For the filling
- 6 ounces salmon filet, diced
- 2 large eggs
- 5 tablespoons sour cream
- 1/3 cup grated cheddar cheese
- ½ teaspoon paprika
- 1/3 teaspoon granulated garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 asparagus stalks, cut into 2-inch pieces
Instructions
- In a food processor, combine the flour, salt, baking powder, and butter and pulse until fine crumbs form.
- Transfer the crumbs to a large mixing bowl. Add the egg and cut it in with a fork, gradually adding the ice water as you go. Continue mixing until the mixture forms a smooth ball forms.
- Form the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes
- Preheat the oven to 360°F.
- On a lightly floured surface or between 2 sheets of parchment paper, roll out the dough into an even disk, about 2 millimeters thick.
- Transfer the dough to a round tarte pan, about 1 inch high and 8 inches in diameter. Poke holes in the bottom with a fork.
- Place a sheet of parchment on top of the dough and fill it with pie weights or dried beans. Bake for 20 minutes, then remove from the oven a place on a wire rack to cool. Remove the pie weights.
- In a medium bowl, mix together the eggs, sour cream, cheese, paprika, garlic, salt, and pepper.
- When the par-baked crust has cooled, arrange the salmon pieces in the bottom in a single layer. Pour the egg mixture over the salmon and then arrange the asparagus pieces on top.
- Bake for another 20 to 25 minutes until the filling is set and the top is lightly golden.
- Serve it warm, after allowing it to cool for a few minutes, or at room temperature.
