Quiche is such a versatile pallet for creating an array of different flavor profiles such as ham and broccoli, spinach, tomato, and feta, or smoked salmon and bacon. You can literally make a quiche out of almost anything as long as the meat is cooked and the veggies have been cooked crisp tender and lightly squeezed in a clean kitchen towel or paper towels to remove excess water. If the excess water is not removed, wet vegetables can make the quiche soggy.
For this recipe, I used cooked salmon, asparagus, shallots, and fresh dill. Then, poured an egg mixture over it in a pie crust lined baking dish and baked at 425 degrees for 15 minutes then reduced the temperature to 300 degrees and continued baking for 30-40 minutes. The two different temperatures are what make a great textured quiche. Here’s how to make it:
Start by lining a 9.5x 2-inch deep dish pie pan with pastry dough. You can use a store-bought crust or make your own. For quiches, I only bring the crust up to the edge of the dish and do not overlap the edge because the long baking time can burn the crust. If you want the crust to overlap the edge you can always use foil to cover the edges if they start to
You will need two cups of cooked crisp tender asparagus cut into 1/2 inch lengths, 1 large shallot or med onion diced and sautéed in a Tbl. butter, and 1/2 cup chopped fresh dill divided, plus more for garnish.
For the salmon, you will need 2 cups of cooked salmon broken into large flakes. The cheese will consist of 1 1/2 cups of grated mild cheese. I used a Colby/Jack mixture but you can use any mild cheese. For the batter, you will whisk together 4 eggs, 2 cups of half & half, 1 tsp. sea salt, and 1/8 tsp. chipotle or cayenne pepper.
Once all the ingredients are prepped, sauté the finely chopped shallot or onion in 1 Tbl. butter until crisp tender and allow to cool slightly. Preheat oven to 425 degrees.
Start by taking your pastry lined dish from the fridge and add half the cheese to the bottom which will keep the crust from becoming soggy.
Top the cheese with the cooked shallots or onion, then the salmon, half the dill, the asparagus, add the rest of the cheese, and sprinkle with more dill.
Once all of the layers are complete, in a large bowl, whisk together 4 eggs, 2 cups of half & half, and 1/8 teaspoon of chipotle or cayenne pepper until well mixed. Pour the egg mixture slowly and evenly over the ingredients until it comes to just below the edge of the crust.
Place the quiche on a
Once quiche is done, remove from the oven and set on a cooling rack. Allow to cool slightly before slicing.
This Salmon Dill & Asparagus Quiche is wonderful for brunch or anytime and can be served at room temperature. The recipe can also be changed to includ the ingredients of your choice just remember; however, to cook the meat, cook the vegetables until
Prep Time: 30-40 minutes
Cooking Time: 1 hr. total
Difficulty: Easy
Servings: 4-6
Preheat oven to 425, bake quiche for 15 min., then reduce heat to 300 and continue baking for 30-40 minutes until a knife inserted between the edge and the center comes out clean.
You will need a 9.5×2 inch deep-dish pie pan or other deep dish pan.
Ingredients:
2 cups cooked salmon broken into large flakes
1 1/2 cups grated mild cheese such as Colby/Jack or other mild cheese
1 Tbl. Butter
1 Lg. Shallot or med onion, finely chopped and sautéed in butter
2 cups steamed crisp tender asparagus (about 3 min.) cut in 1/2 inch pieces
1/2 cup chopped dill divided, pus more for garnish
For the Batter:
Whisk together,
4 eggs
2 cups half & half
1 tsp. salt
1/8 tsp. chipotle or cayenne pepper