Smoked Salmon And Asparagus Quiche Recipe

Name: Smoked Salmon And Asparagus Quiche
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 1 tablespoon sugar; ½ teaspoon onion salt; Vegetable Oil; ½ cup milk; Smoked Salmon; Frozen Asparagus Cuts; Havarti Cheese; 4 large eggs; ½ cup heavy cream; Fresh Dill Weed; ½ teaspoon salt; ¼ teaspoon black pepper

Indulge in this elegant Smoked Salmon and Asparagus Quiche! Our easy, pat-in-the-pan crust makes quiche assembly a breeze. Flaky crust cradles tender asparagus and savory smoked salmon, all baked to perfection in a creamy, dreamy egg custard. A perfect brunch, lunch, or light dinner option!

Prep Time 20 mins

Cook Time 80 mins

Calories 487.7 kcal

Protein 24g

Rating 4.6 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smoked Salmon And Asparagus Quiche

All Purpose Flour
1 tablespoon sugar
½ teaspoon onion salt
Vegetable Oil
½ cup milk
Smoked Salmon
Frozen Asparagus Cuts
Havarti Cheese
4 large eggs
½ cup heavy cream
Fresh Dill Weed
½ teaspoon salt
¼ teaspoon black pepper

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How to Make Smoked Salmon And Asparagus Quiche

Preheat oven to 425°F (220°C).
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon sugar, and ½ teaspoon onion salt.
In a measuring cup, whisk together ½ cup vegetable oil and ½ cup milk until creamy.
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
Pat the dough into the bottom and sides of an ungreased 9x1 ¼ inch pie plate or 9x1 ½ inch quiche dish.
Evenly distribute 4 ounces of smoked salmon over the crust.
Cut off the bottom third of each asparagus spear (about 1 pound asparagus).
Set aside the cut-off top portions of the asparagus spears.
Finely chop the asparagus ends.
Sprinkle the chopped asparagus over the smoked salmon.
Evenly sprinkle ½ cup shredded cheddar cheese over the asparagus.
In a medium bowl, whisk together 4 large eggs, ½ cup heavy cream, 1 tablespoon fresh dill, ½ teaspoon salt, and ¼ teaspoon black pepper.
Slowly pour the egg mixture over the quiche ingredients.
Arrange the reserved asparagus tips in a spoke-like pattern on top of the quiche.
Bake for 15 minutes.
Reduce oven temperature to 325°F (165°C). Continue baking for 40-45 minutes, or until a knife inserted into the center comes out clean.
If the crust edges start to brown too much after 10-15 minutes, cover them with strips of aluminum foil.
Let stand for 10 minutes before slicing and serving.