Smoked Salmon and Asparagus Quiche

Smoked Salmon and Asparagus Quiche Recipe

This smoked salmon and asparagus quiche recipe was inspired by one of my family's favorite Sunday brunch.  I often make a smoked salmon and asparagus omelet and then I decided to turn it into a delicious quiche as well.  You can also try to add a potato crust for a little extra flavor. I guarantee that this quiche is going to impress your quiche lovers.

Serves 8

Preparation: 20 minute

Cooking: 25-35 minutes 

 

Ingredients:       

• 1 basic quiche crust
• 12 oz. baby green asparagus, ends removed
• 1 tbsp. olive oil
• 6 oz. baby Gruyere, grated
• 5 large eggs
• 6 oz. wild-caught Alaskan smoked salmon
• 4 oz. cream
• 8 oz. milk 
• 1/2 tsp. dried sage
• 1/4 tsp. turmeric
• Fresh ground salt 
• Pepper to taste

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Directions:

• Preheat oven to 450˚F.
• Roll out the crust and place it into a 9-inch pie pan.
• Cut the asparagus in 1/2 inch pieces and sauté lightly in a little of olive oil.
• Cut smoked salmon in 1/2 inch pieces. 
• Arrange on the bottom of the quiche crust.  
• Add the sautéed asparagus.  
• Sprinkle with shredded cheese.
• In a mixing bowl beat the eggs slightly.  
• Add the cream and milk and whisk until blended.  
• Add the turmeric, sage, salt, and then the pepper.  
• Pour the mixture over the salmon and asparagus.
• Bake at 450F for 30-35 minutes or until the filling is set and golden brown and the crust is golden.  
• Cool on a wire rack for 10 minutes before serving.

 

Serve with a green salad such as arugula or watercress and fennel.