Description
This elegant quiche features delicate smoked salmon, tender asparagus, and creamy eggs baked in buttery puff pastry, finished with sharp cheddar cheese, fresh dill, and sautéed red onion. Perfect for brunch gatherings, elegant lunches, or meal prepping for the week.
Ingredients
Scale
- 1 sheet puff pastry, thawed if frozen
- 100 g smoked salmon, torn into bite-sized pieces
- 400 g fresh asparagus, preferably thin spears, chopped into small pieces
- 4 large eggs, room temperature for best results
- 200 ml heavy cream, or use half-and-half for a lighter option
- 50 g grated cheddar cheese, or substitute with gruyere for extra depth
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped, or 1 teaspoon dried dill
- salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and allow it to fully preheat for about 5 minutes.
- Roll and press: Gently unroll the thawed puff pastry and press it into a 9-inch tart or pie dish, allowing the edges to come slightly up the sides of the dish.
- Prick the base: Using a fork, prick several holes across the bottom and sides of the pastry to prevent it from puffing up too much during pre-baking.
- Pre-bake: Bake the pastry for about 8 minutes until it begins to turn lightly golden and is partially set, then remove and set aside.
- Combine wet ingredients: In a large mixing bowl, crack the 4 eggs and whisk them together until well beaten, about 1 minute.
- Add cream and cheese: Pour in the 200 ml of heavy cream and add the grated cheddar cheese, stirring until the cheese is distributed throughout the mixture.
- Season the custard: Add the minced garlic, chopped fresh dill, salt, and freshly ground black pepper, whisking until the filling is smooth and completely combined with no lumps.
- Layer the vegetables: Spread the chopped asparagus and thinly sliced red onion evenly over the pre-baked pastry base in a single layer.
- Pour the custard: Gently pour the egg and cream mixture over the vegetables, distributing it evenly across the dish and making sure the filling reaches all corners.
- Add the salmon: Scatter the torn smoked salmon pieces and a few asparagus tips across the top surface for visual appeal and extra flavor in each bite.
- Into the oven: Place the assembled quiche carefully into the preheated oven.
- Bake: Bake the quiche for 30 to 35 minutes until the center is just set and the top is beautifully golden brown, approximately 35 minutes total baking time.
- Prep Time: 15 minutes
- Cook Time: 43 minutes