Introduction
This smoked salmon asparagus quiche is the perfect springtime dish—light, flavorful, and ready in under an hour. With creamy ricotta, tender green asparagus, and savory smoked salmon, it makes an elegant starter or brunch option. Serve it warm or cold with a crisp salad, and enjoy the delicate blend of textures and flavors.
Why You’ll Love This Recipe
This quiche is quick and easy to prepare. It’s made with simple, fresh ingredients and delivers maximum flavor. The ricotta makes the filling creamy without being heavy. It’s ideal for brunch, light lunches, or meal prep.
Recipe Origins
This quiche draws inspiration from French springtime cuisine, where seasonal vegetables like asparagus are paired with cheeses and fish. Smoked salmon adds a luxurious, smoky touch typical of northern European influences.
Nutrition Information
Calories: 390
Fat: 26g
Carbohydrates: 18g
Protein: 21g
Sodium: 690 mg
Quick Facts
Preparation Time: 25 min
Cooking Time: 30 min
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips
Store the quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F (150°C) oven for 10–15 minutes. Avoid microwaving to preserve the texture of the crust.
Serving Suggestions
Serve with a green salad and vinaigrette, or a cucumber dill salad. A chilled glass of white wine like Chablis or a sparkling water with lemon is the perfect pairing.
Common Mistakes
Overbaking: Dries out the filling
Skipping blind baking: Leads to soggy crust
Using raw asparagus: May result in tough texture
Too much salt: Be mindful since smoked salmon is already salty
Recipe Variations
Vegetarian: Replace salmon with sautéed mushrooms or sun-dried tomatoes
With goat cheese: Swap ricotta for fresh goat cheese
Mini quiches: Use muffin tins to create individual portions
Frequently Asked Questions
Can I use frozen asparagus?
Yes, but thaw and drain them thoroughly before use.
Is puff pastry better than shortcrust?
Both work, but puff pastry gives a flakier texture.
Can I prepare the quiche in advance?
Yes, it can be fully baked, cooled, and reheated before serving.
Ingredients
- 1 pie crust (shortcrust or puff pastry)
- 10 oz smoked salmon
- 10 oz green asparagus
- 5 oz ricotta cheese
- ⅓ cup heavy cream
- 2 large eggs
- 3 sprigs fresh dill
- 2 pinches ground nutmeg
- 1 tablespoon butter
- Salt
- Black pepper
Instructions
1- Preheat the oven to 410°F (210°C). Wash and peel the asparagus. Cut off and reserve the tips. Roughly chop the remaining stalks.
2- Bring the cream to a boil in a small saucepan. Add the asparagus tips and cook for 5 minutes. Remove and drain, reserving the cream.
3- Add the chopped asparagus stems to the cream and simmer for 12 minutes. Blend into a smooth purée and strain if needed.
4- In a mixing bowl, beat the eggs. Stir in the asparagus cream, ricotta, chopped dill, nutmeg, salt, and pepper. Mix well.
5- Slice the smoked salmon into strips. Roll out the pie crust and place it in a greased 10-inch tart pan. Prick the base with a fork.
6- Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 15–20 minutes.
7- Remove weights and parchment. Pour the egg and asparagus mixture into the crust. Arrange the asparagus tips and salmon strips on top.
8- Return to the oven and bake for another 15 minutes, until the filling is set and lightly golden. Serve warm or cold.
