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Smoked salmon quiche with creamy soft custard and fresh asparagus and dill - a perfect brunch for special occasions or a nice light dinner served with fresh green salad. #smokedsalmonquiche #quiche
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Smoked Salmon Quiche

Smoked salmon quiche with creamy soft custard and fresh asparagus and dill - a perfect brunch for special occasions or a nice light dinner served with fresh green salad.
Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Servings 6 servings
Author Shinee

Ingredients

  • 1 pie crust Note 1
  • 4 oz 120gr asparagus (Note 2)
  • 2 large eggs
  • 2/3 cup heavy cream or half-and-half (Note 3)
  • 1 teaspoon fresh or dried dill
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 oz 115gr hot-smoked salmon (Note 4)
  • 1/3 cup grated cheddar cheese

Instructions

  • Preheat the oven to 375°F (190°C).
  • To prepare the pie curst: On floured surface, roll the chilled pie dough into 10-inch circle. Place the dough on 9-inch tart pan, cut the excess dough and pierce with a fork everywhere. Place aluminum foil over the pie crust and pour pie weight (I use raw beans, or rice instead of pie weight.)
  • Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.
  • To prepare the filling: Meanwhile, wash the asparagus and cut 1-2 inches off the end. Blanch them in a boiling water for 3 minutes, and then immediately transfer into a bowl of ice water. Cut into 2-inch pieces.
  • Flake the smoked salmon with a fork.
  • In a medium bowl, whisk together eggs, heavy cream, dill, salt and pepper until smooth.
  • To assemble the quiche: Sprinkle flaked salmon, asparagus and cheese evenly on the bottom of the pie crust.
  • Pour the egg mixture over the filling. Bake for 35-40 minutes, or until just set. Let it rest for 10 minutes before serving.

Notes

Note 1: I strongly recommend preparing the pie crust a day or two in advance, because it needs 2 hours of chilling. I keep all-butter pie crust in my freezer at all times. You can use store-bought pie crust, if necessary.
Note 2: If you don't like, or don't have asparagus, you can substitute broccoli for it. While you surely can omit the greens altogether, I highly recommend it for pop of color and nutrition.
Note 3: For rich flavors, I recommend heavy cream, or at least half-and-half. Using just milk will produce slightly runnier texture.
Note 4: So, there're 2 types of smoked salmon: cold-smoked and hot-smoked. For my smoked salmon quiche, I recommend hot-smoked salmon over cold smoked. Hot-smoked salmon is the one picture above, and it flakes nicely. Cold-smoked salmon can be used as well, but since it doesn't really flake, make sure to cut it into smaller pieces.
Freezing Instructions: Quiche freezes well. To freeze, simply bake and cool completely. And wrap it tightly with a plastic wrap and then foil. Freeze for up to 3 months. To thaw, place it in the fridge overnight. To warm it up, bake it at 350°F for 15-20 minutes, or until warmed through.