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Slice of asparagus and salmon quiche on a plate with a green salad.

Easy Salmon and Asparagus Quiche

Marissa
An easy asparagus and salmon quiche made with fresh salmon, sweet, tender asparagus and a silky crème fraîche custard with dill and chives. It's fresh and light and has only a few ingredients and no cheese. Plus, it works with homemade shortcrust, a store-bought base, puff pastry or phyllo.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Mains
Cuisine Baltic, French
Servings 6 people
Calories 344 kcal

Equipment

Ingredients
  

  • 1 × 23 cm 9 in pastry case: homemade shortcrust or store-bought quiche base, puff pastry or phyllo
  • 10 oz skinless fresh salmon fillet 300 grams
  • 9 oz asparagus 250 grams
  • 3 large or extra-large eggs or 4 small to medium
  • 3/4 cup full-fat crème fraîche or heavy cream 180 ml
  • 1/4 cup whole milk 60 ml
  • 1 tbsp fresh dill chopped (or 1 tsp dried dill), optional
  • 1 tbsp fresh chives chopped, optional
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Heat the oven to 190°C (375°F). Blind bake the pastry until the base is dry and lightly golden.
  • Remove any skin and bones, then air fry the fresh salmon at 190°C (375°F) for 5 to 7 minutes, or bake it at 200°C (400°F) for 8 to 10 minutes, until just cooked through. Cool slightly and break into large chunks.
  • Snap off the woody asparagus ends and peel the base of any thick spears. Boil for 1 to 2 minutes, then transfer to cold water. Drain well, pat dry and cut into bite-sized pieces.
  • Whisk the eggs, crème fraîche and milk until smooth. Stir in the salt, pepper, dill and chives.
  • Spread the salmon and asparagus in the pastry case, with some asparagus on top. Pour the custard in slowly, stopping just below the rim.
  • Bake for 35 to 45 minutes, until the edges are set, the middle has a slight wobble, and a knife inserted just off-center comes out clean.
  • Rest for 10 minutes before slicing.

Notes

  • Pastry: homemade shortcrust, puff pastry or phyllo dough (for phyllo dough, brush each sheet with melted butter as you layer it)
  • Remove the skin from fresh, leftover or canned salmon.
  • Smoked or canned salmon can be added uncooked. Reduce the salt.
  • Dried dill works well. Use 1 tsp dried for 1 tbsp fresh. 
  • To replace the crème fraîche, mix 2/3 heavy cream with 1/3 full-fat Greek yogurt.
  • Store leftovers covered in the fridge for 3 to 4 days, and reheat in the oven or air fryer.
  • Best served slightly warm.

Nutrition

Calories: 344kcalCarbohydrates: 17gProtein: 16gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 143mgSodium: 471mgPotassium: 421mgFiber: 2gSugar: 2gVitamin A: 940IUVitamin C: 3mgCalcium: 66mgIron: 2mg
Keyword asparagus and salmon quiche, asparagus salmon quiche no cheese, asparagus salmon quiche with crème fraîche, easy salmon asparagus quiche, puff pastry salmon and asparagus quiche, salmon and asparagus quiche, smoked salmon and asparagus quiche
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