Flaky pastry, rich salmon, and the crisp-tender asparagus combine to make a brunch favorite. Salmon and Asparagus Quiche feels both sophisticated and comforting at the same time, a Sunday morning luxury that doesn’t require you to change out of your pajamas.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.
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.
This salmon and asparagus variant is no exception. It’s a dish that appeals to both the eye and the palate, promising a delightful mix of rich, savory, and tender bites. Whether you’re looking to impress guests or simply treat yourself, this quiche is a testament to how eggs can bring simple ingredients together to make kitchen magic.
Why you’ll love this dish
There are countless reasons love Salmon and Asparagus Quiche.
For starters, it’s incredibly versatile. It’s equally appropriate for breakfast, brunch, lunch, or dinner. It’s a dish that feels special enough for celebratory meals but simple enough for a quiet weekend morning.
Another thing I love about quiche ist that it can be served hot or at room temperature—leftovers are even delicious right out of the refrigerator. It’s a dish that is make-ahead friendly, too.
And the combination of salmon with asparagus isn’t just pretty and delicious. It also packs a nutritional punch, providing a good source of protein, omega-3 fatty acids, and fiber.
Ingredients You Need
Here’s a rundown of what you’ll need for this dish, along with some notes on each ingredient:
- Flour: The foundation of the pastry crust. All-purpose is your best bet here.
- Butter: This gives the crust it’s luxurious buttery flavor and flaky texture.
- Salmon: Look for fresh boneless, skinless salmon filet. You can substitute canned salmon in a pinch, just be sure to pick out any large bones and remove the skin.
- Eggs: Obviously, these are the backbone of the dish as they make up most of the filling. The crust, too, is made with egg to give make it extra rich and flaky.
- Sour cream: It adds rich flavor, a bit of acid to balance the other flavors, and keeps the filling creamy and custardy.
- Cheddar cheese: Offers a nice sharpness, though any good melting cheese will do. Gruyere or even brie would make great substitutes.
- Paprika: This spice adds a hint of smokiness and color.
- Granulated garlic: Brings a subtle depth of flavor.
- Salt: Essential for seasoning and balance.
- Asparagus: Look for medium-thick stalks that are firm and bright green.
How to make it
Creating this quiche involves just a few simple steps. Even if you’ve never made a pastry crust before, you’ll be pleasantly surpised at how easy it is. Here’s a breakdown:
- Start by making the pastry crust. Combine flour, salt, baking powder, and butter until you have fine crumbs.
- Mix in the egg and gradually add the ice water until a smooth dough forms.
- Chill the dough, then roll it out and line your tart pan.
- Par-bake the crust filed with pie weights, then let it cool.
- Mix the eggs, sour cream, cheese, salt, and spices in a bowl.
- Arrange the diced salmon in the cooled crust, then pour over the egg mixture, and top with asparagus.
- Bake until the filling is set and the top is lightly golden.
- Serve it warm or at room temperature.
What to serve with it
This quiche doesn’t need much to turn it into a full meal. Offer fresh fruit, a crisp green salad with a tart, lemony vinaigrette dressing, or a side of roasted potatoes or crispy bacon.
A cup of creamy Vietnamese Egg Coffee would be the perfect beverage to round out a luxuriously lazy Sunday brunch.
Salmon and Asparagus Quiche
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
- 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, salt, and spices.
- 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.
8 thoughts on “Salmon and Asparagus Quiche”