Smoked Salmon And Asparagus Quiche
This Smoked Salmon Quiche recipe is built to work. The custard sets properly, the crust stays crisp, and you'll know exactly when it's done. Includes smart layering, clear doneness cues, and fixes for common quiche mistakes.
Ingredients
- 1 frozen ready-to-bake 9-inch pie shell
- 2 tablespoons unsalted butter
- 1 medium leek white and light green parts only, halved lengthwise, rinsed well, and thinly sliced crossed
- ¾ cup chopped asparagus 1-inch pieces
- 4 large eggs
- ¾ cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch cayenne
- Pinch nutmeg
- 1 tablespoon chopped fresh dill plus more for garnish
- 1 teaspoon lemon zest plus more for garnish
- 6 ounces lox-style smoked salmon
- 4 ounces shredded Gruyère cheese
Instructions
- Arrange oven rack in bottom third of oven and preheat oven to 350 degrees F. Place pie shell on rimmed baking pan and bake 15 minutes. Remove from oven and leave oven on.
- Meanwhile, heat butter in medium skillet over medium heat. Add leek and cook 3 to 4 minutes or until softened, stirring frequently. Add asparagus and cook 2 minutes, stirring frequently. Remove from heat.
- In bowl of stand mixer fitted with whisk attachment, beat eggs, half and half, salt, pepper, cayenne and nutmeg until smooth. Stir in dill and lemon zest.
- Chop 4 ounces of salmon into 1/2-inch pieces. Leave remaining 2 ounces as whole slices or tear into very large pieces (these will be a garnish on top of the quiche).
- Spread half of cheese in even layer across bottom of pie shell. Spread asparagus mixture in even layer over cheese. Scatter chopped smoked salmon evenly over vegetables.
- Evenly pour egg mixture over filling. The mixture should go almost to the very top of the crust without overflowing (see Notes if yours does not). Sprinkle remaining cheese over top.
- Transfer to oven and bake 40 to 45 minutes or until center of quiche is just set. If edges of crust begin to get too brown before center of quiche is set, cover the edges with a silicone pie crust shield or a ring of aluminum foil for the last 10 to 15 minutes of baking time.
- Transfer quiche to cooling rack; let stand 10 minutes. Top with remaining smoked salmon, and garnish with extra dill and lemon zest. Slice and serve warm or at room temperature.
Notes
It's annoying, but not all standard 9-inch pie shells are exactly the same. Some brands are a bit deeper than others (and we don't mean the "deep dish" variety).
We don't want you to waste ingredients, so the 4 eggs + 3/4 cup half and half listed above is your starting point.
Once you've poured the egg mixture over the vegetables, the filling should go up almost to the very tippy top of the crust without overflowing onto the edges (with just a bit of room for sprinkling the remaining cheese).
If it doesn't, whisk together 1 egg + 3 tablespoons half and half and add that to the pan. Do this again, if necessary, until the filling reaches the top of the crust.
Calories: 278kcal, Carbohydrates: 14g, Protein: 13g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 118mg, Sodium: 550mg, Potassium: 178mg, Fiber: 1g, Sugar: 2g, Vitamin A: 724IU, Vitamin C: 3mg, Calcium: 197mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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