This asparagus smoked salmon quiche is absolutely stunning on any brunch table and features a buttery homemade pastry crust and silky egg filling studded with asparagus spears and flavorful smoked salmon.
Spring in a quiche is the best way to describe this breakfast beauty! Somehow it tastes even better than it looks.
And it certainly looks as if your spring brunch game is about to be taken up a notch.
I couldn’t think of a better way to accomplish that than with a smoked salmon asparagus-studded quiche made completely from scratch and tasting every bit as good as a bakery.
I know quiche may be one of those things that’s easy to default to premade from the grocery store, but TRUST ME, homemade quiche is worth every second of effort!
This Smoked Salmon Quiche features…
- Buttery, golden pastry crust
- A silky, savory egg custard filling
- Smoked salmon and tender asparagus spears
Making the Smoked Salmon Quiche
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Unsalted butter
- Smoked salmon
- Olive oil
- Heavy whipping cream
- Parmesan cheese
When to Serve Quiche
Quiche is one of those breakfast items that doubles duty as an incredible lunch or brunch too! We love serving quiche in individual slices for a light meal alongside dressed greens.
The best part is you can make it ahead of time and pre-slice for easy serving and reheat just before serving.
Tips for Perfect Quiche
- Pre-bake pastry crust – we’re going to start with blind-baking the crust by baking it with pie weights on top of it. Then, remove the pie weights and continue baking a few minutes until the crust is a light golden brown.
- Prick pie crust before baking – pricking the pie crust helps steam escape which helps it bake evenly.
- Pre-cook asparagus – toss the asparagus around in a pan with a little bit of olive oil until they are crisp-tender.
- Whisk egg filling until smooth – the egg filling is made up of three eggs, milk, a little cream, and seasonings.
- Arrange smoked salmon and asparagus in bottom of crust – then slowly pour egg filling over top.
- Bake quiche at 375F – your quiche is done when a knife inserted in center comes out clean. The filling still may be a little jiggly – this is ok.
- Cool quiche 20 minutes before serving – don’t try to cut into your quiche right away or it will fall apart. Give it at least 20 minutes to cool and set before slicing into wedges.
If you want to speed up the process of making this quiche you can use a pre-made pastry crust. You will need one crust that fits a 9-inch pie or tart.
Follow recipe instructions for baking crust with pie weights and then without.
Try these ideas for a different version of this quiche!
- Try another meat – cooked chicken, sausage, or bacon would be great in place of the smoked salmon.
- Add more herbs – fresh dill, parsley, or oregano would be great additions or replacements for the chives.
- Try a different vegetable – diced sweet pepper or mushrooms would work in place of the asparagus.
This quiche puts any bakery quiche to shame! Every bite is full of golden pastry crust, silky egg filling, smoky salmon, and tender asparagus. Just spring in a pastry, y’all.
Make this for any spring brunch event and watch it be an instant hit!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this quiche made step-by-step on Google web stories!
More savory breakfast ideas to try next!
Asparagus Smoked Salmon Quiche
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, shredded on large holes of box grater and frozen
- 4 tablespoons ice water
- 1 tablespoon olive oil
- 1/2 lb fresh asparagus, ends trimmed and cut into 1-in pieces
- 1-1/4 cups 2% or skim milk
- 1/4 cup heavy whipping cream
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch ground nutmeg
- 2 tablespoons fresh minced chives
- 8 oz smoked salmon, torn into bite-sized pieces
- 1/4 cup grated Parmesan cheese
- Place flour, sugar, and salt in a large bowl. Use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon or two)
- Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in fridge 30 minutes.
- Preheat oven to 400F. Remove chilled dough from fridge and turn onto a floured surface. Roll out into a 10-inch circle and transfer to a 9-inch tart pan pressing into pan and folding excess edges underneath. Prick holes into crust with a fork. Refrigerate crust 15 minutes.
- Line crust with parchment paper and fill with pie weights or dried beans. Bake crust 10 minutes, then remove parchment paper and pie weights and continue baking an additional 10-15 minutes until a very light golden brown. Set crust aside on a wire cooling rack and reduce oven heat to 375F.
- Heat olive oil in a medium skillet over medium-high heat. Add asparagus and saute 3-5 minutes, turning occasionally until asparagus is crisp-tender.
- In a large bowl, whisk milk, cream, eggs, salt, pepper, nutmeg, and chives until smooth. Arrange asparagus and smoked salmon in bottom of crust and pour filling carefully over top. Sprinkle grated Parmesan over top of quiche.
- Place tart pan on a large baking sheet. Bake quiche at 375F 35-40 minutes until a knife inserted in center of quiche comes out clean and crust is golden brown.
- Cool quiche on a wire cooling rack 20 minutes before slicing into wedges and serving warm. Enjoy!