Asparagus Smoked Salmon Quiche

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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.

Prep Time 45

Cook Time 55

Total Time 1 40

Servings servings

Calories 266kcal

Ingredients

Pastry Crust

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

Quiche Filling

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

Instructions

Pastry Crust

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.

Quiche Filling

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!

Notes

Storing Instructions:

Store quiche in refrigerator up to 4 days. Reheat slices in microwave 30-60 seconds before serving.

Nutrition