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This flaky-crusted salmon and asparagus quiche makes an eye-catching centerpiece for Easter brunch with its velvety filling. I've tweaked this dish through many holiday get-togethers, and guests always clear their plates in record time.
The first time I whipped up this quiche was during my initial Easter party after getting married. When my husband tasted the tender asparagus with smoked salmon, it reminded him of meals at his grandma's table, and we've made it our holiday must-have ever since.
Ingredients
- Shortcrust pastry: Grab ready-made or make your own - homemade gives you that extra buttery taste
- Leek: Adds a milder, sweeter kick than regular onions and works really well with fish
- Asparagus: The perfect spring veggie that brings a nice crunch and seasonal touch
- Eggs: They form your custardy base - try to find ones with dark, golden yolks for prettier color
- Full fat cream: Makes everything rich and smooth, don't try using milk or you'll end up with runny results
- Fresh dill: Goes hand in hand with salmon, pick bunches that look bright green with no yellow spots
- Smoked salmon: Worth spending a bit more on good quality that's moist and brightly colored
- Gruyere cheese: Brings a lovely nutty flavor that works with the salmon, older cheese packs more punch
Step-by-Step Instructions
- Prepare the Crust:
- Blind bake your crust just until it sets without getting brown. This key step keeps the bottom from getting mushy once you add wet ingredients. Let it cool a bit before filling so it won't start cooking your egg mixture too soon.
- Prep the Asparagus:
- Simply bend each asparagus stalk until it breaks naturally. This gets rid of the tough woody ends nobody wants to eat. Chop the good parts into chunks, but save those pretty tips to decorate the top of your quiche for that wow factor.
- Sauté the Aromatics:
- Slowly cook your leeks and garlic until soft but not brown - burnt garlic will make everything taste bitter. You want the leeks soft enough to melt into the egg mixture. Don't rush this part as it builds your flavor base.
- Layer the Fillings:
- Start with your cooked veggies on the bottom. Don't just lay the salmon flat - fold or twist pieces to create little pockets of flavor in every bite. Scatter cheese all around so it melts into tasty spots throughout the quiche.
- Mix the Custard:
- Beat eggs and cream until they're totally blended. Make sure there aren't any egg white streaks or your quiche won't have an even texture. Add enough salt and pepper since this mixture needs to flavor everything else. It should look smooth before you pour it in.
- Bake to Perfection:
- Cook until the edges are set but the middle still jiggles slightly when you shake the pan. This means you'll get a creamy texture instead of tough, rubbery eggs. The top should turn light gold, not brown, which means you've cooked it too long.
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I learned how amazing this quiche can be when I made Easter brunch during a really hectic year with my whole family visiting. Being able to cook it the night before saved my day, and watching my picky food critic uncle ask for seconds told me this dish would stay in our family cookbook forever.
Storing Leftovers
Keep any uneaten quiche covered in the fridge for up to three days. When reheating, warm single slices in a 325°F oven for around 10 minutes instead of using the microwave which makes the crust soggy. If you want to freeze some, wrap each slice in plastic, then aluminum foil and store for up to a month. Let it thaw in the fridge overnight before warming for the best texture.
Versatile Variations
Feel free to switch things up based on what you've got in your kitchen. Swap smoked salmon for hot smoked trout or bits of Easter ham. If asparagus isn't around, try broccoli, spinach or artichoke hearts when they're in season. Change the cheese to goat cheese, feta or sharp cheddar for totally different flavors while using the same cooking method.
Serving Suggestions
This quiche fits any occasion depending on what you serve with it. For a simple lunch, add a green salad with lemon dressing. Make it brunch-worthy with some crispy potatoes and fresh fruit on the side. Turn it into dinner by offering small slices to start before serving spring lamb as your main dish. It's so handy to have one dish that works in so many ways.
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This salmon quiche really does it all with its flexibility, fancy look and amazing taste. You'll want to try this one right away!
Frequently Asked Questions
- → Can I prepare this quiche ahead of time?
You sure can! Make the whole tart a day early and pop it in the fridge. When you're ready, warm it up with some foil on top in a 325°F oven for about 15-20 minutes. You can even freeze it for up to 2 months if you want. Just let it thaw in your fridge overnight before warming.
- → What can I substitute for leeks?
If you don't have leeks around, try using shallots or sweet onions instead. Just cook them until they're soft but not brown to get the right flavor that goes well with the salmon.
- → Can I use a different cheese than gruyere?
For sure! Gruyere has that nice nutty taste that works great with salmon, but Swiss cheese, gouda, or even mild cheddar will do the trick. Want something bolder? Try some crumbled goat cheese for a tangy kick.
- → How do I prevent a soggy quiche bottom?
Nobody wants a soggy bottom! To keep your crust crisp, bake it empty first. Line your crust with parchment, add some baking beans or rice, and bake at 375°F for 15 minutes. Take out the weights and paper, then bake 5-7 minutes more until it looks light gold before adding your filling.
- → What sides pair well with this salmon quiche?
This tart goes really well with a basic green salad with lemon dressing, some crispy roasted potatoes, fresh fruit, or maybe a light cucumber soup. If you're doing brunch, add some bubbly mimosas and a bowl of fresh berries on the side.
- → How can I tell when my quiche is perfectly cooked?
Your tart is done when the top looks slightly golden and the middle wobbles just a bit but isn't runny when you gently shake the pan. The edges should be firm, and if you stick a knife about an inch from the edge, it should come out clean.