This quiche is so flavorful with salty smoked salmon, fresh sauteed asparagus and smoked Gouda baked up in a flaky, buttery crust!
You will love the flavors in this Smoked Salmon and Asparagus Quiche! I thought I was so fancy the first time I made quiche y'all! I had elevated my breakfast/brunch game and was ready to host the next brunch gathering like a boss.
The only problem was that I was using frozen, store bought pie crust and my egg to cream ratio was completely off. Don't get me wrong - using a store bought crust is totally fine. I still use them when short on time and end up with a beautiful quiche.
The problem was that I had no idea how to make my own crust. And the consistency of my first quiche - more of a rubbery, eggy texture rather than the light, fluffy texture that you expect from quiche.
I've made a TON of quiches since then and I'm not even close to perfecting my recipe in my opinion. I have come a LONG way since my first quiche, however, and have learned so many things and for that, I am happy!
I've learned how to make a pretty tasty pie crust for starters (I'll share my recipe here soon!). I've learned that I was using way too many eggs and that lots of heavy cream is key to get the texture that I prefer in my quiche.
This Smoked Salmon and Asparagus Quiche recipe is one of our favorites and I've made it at least a half dozen times. The recipe is pretty simple and the flavors are wonderful! The salty, smoked salmon paired with the smoked Gouda and fresh veggies is where it's at y'all!
How To Make Smoked Salmon and Asparagus Quiche
First, start by making your dough if using a homemade pie crust. Be sure and blind bake (or par bake) your crust whether using homemade or store bought.
To blind bake, line your prepared and chilled crust with parchment paper, fill with pie weights or dry beans to prevent shrinking and bake until edges are lightly browned. Then remove pie weights, prick crust with fork and bake for an additional 7-8 minutes. This is important to ensure your crust doesn't get soggy from the custard filling.
In a medium bowl, whisk together your eggs, cream, salt, pepper and garlic powder.
Next, give your chopped veggies a quick saute until asparagus is just fork tender and throw them right into the crust. Add your smoked salmon pieces and shredded Gouda then pour your egg custard mixture right into the crust.
Bake until just set and golden but a slight jiggle remains. If you notice the edges of your crust over-browning, you can simply place foil loosely around the edges and continue baking.
You will also love this Smoked Salmon and Asparagus Frittata Recipe!
Smoked Salmon and Asparagus Quiche
- 1 unbaked pie crust homemade or frozen
- 4 large eggs
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 oz. smoked salmon torn into small pieces
- 1 cup chopped asparagus
- ¼ cup chopped onion
- 1 teaspoon chopped garlic about 2-3 cloves
- 1 cup shredded smoked Gouda cheese or cheese of choice
- Preheat oven to 400°Partially blind bake your pie crust (see notes in last paragraph)
- Reduce oven temperature to 350°F.
- In a large bowl, whisk together eggs, cream, salt, pepper and garlic powder. Set aside.
- Sauté asparagus, onion and garlic for 5-7 minutes until asparagus is almost fork tender.
- Transfer sautéed veggies to prepared crust, top with smoked salmon and shredded cheese. Pour egg and cream mixture over top.
- Bake until the quiche is golden and center is just about set, about 45-55 minutes. Be sure to not over bake. Allow to cool for a few minutes or serve at room temperature. It is wonderful either way!
- You can cover tightly with plastic wrap and store for up to 4 days. This quiche is great as leftovers!