This smoked salmon asparagus quiche is the perfect springtime dish—light, flavorful, and ready in under an hour. With creamy ricotta, tender asparagus, and rich smoked salmon, it creates a balanced blend of textures. Serve it warm or cold with a crisp salad for a fresh and elegant meal.
Why You’ll Love This Recipe
It’s quick and easy to prepare with simple seasonal ingredients. The ricotta makes it creamy without being heavy. Ideal for brunch, light lunches, or meal prep, this quiche is both delicate and satisfying.
Recipe Origins
This dish draws inspiration from French spring cuisine, known for combining fresh vegetables, herbs, and light cheeses. Smoked salmon adds a northern European influence, bringing a refined, smoky flavor to this classic quiche.
Ingredients
1 pie crust (shortcrust or puff pastry)
10 oz smoked salmon
10 oz green asparagus
5 oz ricotta cheese
⅓ cup heavy cream
2 large eggs
3 sprigs fresh dill
2 pinches ground nutmeg
1 tablespoon butter
Salt
Black pepper
Instructions
1- Preheat the oven to 410°F (210°C). Wash and peel the asparagus. Cut off the tips and chop the stalks.
2- In a small saucepan, bring the cream to a boil. Add the asparagus tips and cook for 5 minutes. Remove and drain, reserving the cream.
3- Add the chopped stalks to the same cream and simmer for 12 minutes. Blend into a smooth purée and strain if needed.
4- In a bowl, beat the eggs. Add the asparagus cream, ricotta, chopped dill, nutmeg, salt, and pepper. Mix until smooth.
5- Slice the smoked salmon. Roll out the crust in a greased 10-inch tart pan. Prick the base with a fork.
6- Line with parchment and fill with pie weights. Blind-bake for 15 to 20 minutes.
7- Remove weights and paper. Pour in the filling. Arrange asparagus tips and salmon strips on top.
8- Bake for another 15 minutes until set and lightly golden. Serve warm or cold.
Nutrition Information
Calories: 390
Fat: 26g
Carbohydrates: 18g
Protein: 21g
Sodium: 690 mg
Quick Facts
Preparation Time: 25 min
Cooking Time: 30 min
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 10–15 minutes. Avoid microwaving to keep the crust crisp.
Serving Suggestions
Pair with a green salad and vinaigrette or a cucumber dill salad. A chilled Chablis or sparkling water with lemon makes the perfect match.
Common Mistakes
Overbaking: Dries out the filling
Skipping blind baking: Causes a soggy crust
Using raw asparagus: Results in a tough bite
Too much salt: Smoked salmon is already salty
Recipe Variations
Vegetarian: Swap salmon for mushrooms or sun-dried tomatoes
With goat cheese: Replace ricotta with fresh goat cheese
Mini quiches: Use muffin tins for individual portions
Frequently Asked Questions
Can I use frozen asparagus?
Yes, but thaw and drain them well before cooking.
Is puff pastry better than shortcrust?
Both work. Puff pastry gives a flakier texture.
Can I make the quiche ahead of time?
Yes, bake it in advance and reheat before serving.
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