Salmon Quiche with Asparagus and Leeks
- Energy Kcal 517
- Carbohydrates g 35.4
- of which sugars g 7.5
- Protein g 20
- Fats g 32.7
- of which saturated fat g 16.81
- Fiber g 3.6
- Cholesterol mg 140
- Sodium mg 1142
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 6
- Cost: Average
PRESENTATION
Bright color and a nice, creamy texture make salmon quiche a favorite for weekend brunches or cozy family dinners. Families often look for something a little special but still reliable—that’s exactly what you get here. The beautiful layers of smoked salmon add a unique twist, while the great flavor from asparagus and leeks brings out a soft richness that stands out on any table (especially for busy families looking for something different and DELICIOUS). It has that pretty golden top and just the right balance of deep, savory notes and light creaminess...good for both small family get-togethers or when you want to serve something impressive at a bigger gathering. Every bite feels nice and satisfying! Home cooks love how the salmon quiche pairs so well with salads, a touch of fruit, or even soup on the side—which means it fits right in at any mealtime, from weekend celebration to a relaxing dinner at home.
Versatility really shines with this asparagus quiche! Since it works for breakfast, brunch, lunch, or dinner, families can use it for almost any occasion—plus, leftovers hold their moist and creamy feel, which is GREAT when mornings get busy. Even the crustless quiche version turns out reliably well, making it a good option for those after fewer carbs or a lighter bite (and it's still full of good flavor). People use it as a meal prep quiche too—easy in the fridge, keeps tasting AMAZING day after day. Kids actually like the mild, creamy texture, while adults appreciate the savory kicks from smoked salmon. Serving is simple: slice it warm for dinner or pack a cold piece in lunchboxes (works either way). The quick quiche recipe nature means you can swap in other veggies or cheeses based on what’s at home, keeping mealtimes simple but still feel special. With every slice, this asparagus quiche checks all the boxes for adaptable, satisfying family food—and home cooks keep coming back for its crowd-pleasing look and taste.
INGREDIENTS
- Ingredients for the quiche
- Smoked Salmon 8.8 oz (250 g)
- Asparagus 14.1 oz (400 g)
- Leeks 3 cups (250 g)
- Fresh liquid cream 3.4 tbsp (50 ml)
- Butter 3 ½ tbsp (50 g)
- Extra virgin olive oil 2 spoonfuls
- Fine salt to taste
- Black pepper to taste
- For the bechamel sauce
- Whole milk ¾ cup (200 ml)
- Type 00 flour ¼ cup (20 g)
- Butter 1 ½ tbsp (20 g)
- Nutmeg to taste
- Fine salt to taste
- For sprinkling
- Whole milk 2 spoonfuls
- Egg yolks 1
- For the shortcrust pastry
- Type 00 flour 1.6 cups (200 g)
- Butter 7 tbsp (100 g)
- Water 2.5 oz (70 ml) - iced
- Fine salt to taste
How to prepare Salmon Quiche with Asparagus and Leeks
To prepare the salmon quiche with asparagus and leeks, start by cleaning the asparagus, removing the hard end of the stem, and using a peeler to remove the toughest filaments of the stem. Then boil the asparagus in a tall pot with salted boiling water 1, keeping the tips out of the water. While the asparagus is cooking, prepare the Béchamel sauce: make the roux with butter and flour, then add the hot milk and mix everything, season with salt and add nutmeg 2. Once the asparagus is cooked, cut the stems into slices, keeping the tips whole 3,
Take the salmon and cut it into fairly large strips 4. Then melt the oil and butter, then add the leeks, which you will have previously cleaned and finely sliced 5 (only the white part), and let them soften gently without coloring. When the leeks are well softened, add the sliced asparagus to the pan 6 (keeping the tips aside) and let them flavor for a few minutes.
Add the chopped salmon 7; add the cream 8, mix, and after a minute also add the bechamel sauce 9, let it cook for 5 minutes.
Mix well, then adjust the salt and pepper and turn off the heat 10. Prepare the Easy Shortcrust Pastry by placing cold butter and flour in a mixer, then transfer to a work surface, add water and knead everything. Then butter a low quiche dish with a diameter of 10 inches and place the shortcrust pastry, then prick the dough with a fork 12
and pour the previously obtained mixture inside 13. Use a pastry cutter to remove the excess dough 14 and fold the edges of the quiche towards the inside of the dish (15-16)
At this point, focus on decoration: use a leaf-shaped or any other shaped pastry cutter to cut out leaves from the leftover shortcrust pastry 17. Arrange the asparagus tips in the center of the quiche to form a flower, and place the cut-out shapes on the surface, creating the decoration you like best 18.
Then beat the milk with an egg yolk 19 and brush the shortcrust pastry to make it shiny 20 and bake in a preheated oven at 375°F for 25-30 minutes (340°F for 20 minutes in a fan oven), until the shortcrust pastry is golden and crispy 21. Remove the quiche, let it rest for 5 minutes, and then cut and serve it hot or warm.