Best 4 Easy Salmon And Asparagus Quiche Recipes
Indulge in the culinary delight of a delectable Easy Salmon and Asparagus Quiche, a harmonious blend of flavors and textures that will tantalize your taste buds. This quiche features a flaky, buttery crust filled with tender salmon, crisp asparagus, and a creamy, flavorful custard filling. Each bite offers a symphony of flavors, from the richness of the salmon to the subtle bitterness of the asparagus, all enveloped in a velvety custard. This recipe is not only easy to follow but also versatile, allowing you to customize it with your favorite ingredients. Whether you prefer a classic quiche or a more adventurous variation, this recipe will guide you through the steps to create a perfect quiche that will impress your family and friends. In this comprehensive guide, you'll find detailed instructions, helpful tips, and additional quiche recipes to cater to your culinary preferences.
Here are our top 4 tried and tested recipes!
SALMON & ASPARAGUS QUICHE
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
SMOKED SALMON AND ASPARAGUS QUICHE
An easy pat-in-the-pan crust makes quiche making a snap!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
- Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
- Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
- Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg
SALMON QUICHE
My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus.
Provided by Stef
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 16.3 g, Cholesterol 166.2 mg, Fat 28.9 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 606.4 mg, Sugar 5.3 g
ASPARAGUS QUICHE
There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
Tips:
- Use fresh ingredients: Fresh salmon and asparagus will give your quiche the best flavor.
- Don't overcook the salmon: The salmon should be cooked through but still moist and flaky.
- Use a good quality cheese: A sharp cheddar or Gruyère cheese will add a lot of flavor to your quiche.
- Don't overmix the batter: Overmixing the batter will make the quiche tough.
- Bake the quiche until it is set: The quiche is done when the center is set and a toothpick inserted into the center comes out clean.
Conclusion:
This easy salmon and asparagus quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover salmon. With its simple ingredients and delicious flavor, this quiche is sure to be a hit with your family and friends.
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