Delia Smith Salmon And Asparagus Quiche

When it comes to proper British home cooking with a touch of elegance, you trust Delia Smith to show you the way. Her Salmon and Asparagus Quiche hits that perfect middle ground: buttery pastry, fresh asparagus, silky smoked salmon, and a creamy Gruyère custard that practically begs for a lazy weekend lunch.

There’s just something about a homemade quiche, isn’t there? Feels like you’re doing something special — even if it’s just for you and a pot of tea. Perfect for brunch spreads, light dinners, or turning a random Thursday into something a bit fancier.

Simple ingredients, serious results. Exactly Delia’s style.

Why You’ll Love It

• Buttery, flaky crust with real body
• Fresh asparagus and dill give it a proper spring lift
• Smoked salmon makes it feel a bit posh without the faff
• Gruyère melts into that custard like a dream
• Great hot, warm, or even fridge-cold the next day

Ingredients That Matter

For the crust:

• 1 homemade shortcrust OR 2 sheets frozen OR 1 store-bought pie shell — whatever keeps it simple.

For the filling:

• 15g butter — for buttery leeks, obviously
• 1 leek, sliced thin — sweet and soft once cooked
• 2 garlic cloves, minced — for depth
• 8–10 asparagus spears — snapped and chopped
• 5 eggs — the heart of the custard
• 1½ cups (375ml) full-fat cream — lush texture
• ¼ tsp salt + pinch black pepper
• 2 tbsp fresh dill — brightens everything up
• 200g smoked salmon — good quality makes a difference
• ¾ cup Gruyère cheese, grated — nutty, melty magic

How to Make Delia Smith’s Salmon and Asparagus Quiche

Sort your base first:
Pre-bake your pastry case according to whatever you’re using. Homemade, frozen, shop-bought — doesn’t matter, just get it crisp and ready.

Preheat your oven:
Set it to 350°F (180°C) so it’s ready when you are.

Prep your greens:
Snap the woody ends off the asparagus. Chop the stems and save the tips for the fancy bit on top later.

Sauté gently:
Melt butter over medium heat. Add garlic and leeks. Soften them — no browning, just tender and sweet-smelling.

Toss in asparagus stems:
Give them a minute in the pan, just to wake them up. Then take it off the heat.

Fill the base:
Spread your leek-asparagus mix over the pastry base. Smells brilliant already.

Make the custard:
In a big bowl, gently whisk together eggs, cream, dill, salt, and pepper. No need to go mad — just until it’s smooth.

Layer it up:
Scatter two-thirds of the salmon over the veg. Sprinkle the Gruyère over that.

Pour and finish:
Pour your custard carefully into the crust. Top with the rest of the salmon and arrange the asparagus tips nicely.

Bake it:
About 40 minutes. You want a light golden top and a bit of wobble in the middle — like a just-set jelly.

Let it sit:
Give it 10 minutes to settle once it’s out of the oven. Makes it slice beautifully.

Common Mistakes and How to Dodge Them

Overbaked and dry?
Pulled it out too late. The centre should wobble, not look rock solid.

Soggy pastry?
Didn’t prebake the shell enough. Make sure it’s properly crisp before filling.

Mushy asparagus?
Overcooked it before baking. Quick fry, nothing more.

Using cheap smoked salmon?
Big mistake. Get the good stuff — flaky, properly smoked.

Storage

• Fridge: Airtight container. Good for 3 days.
• Freezer: Wrap slices well. Lasts up to 2 months.
• Reheat: 350°F oven for 15–20 minutes, or microwave gently if you’re desperate.

FAQs

Can I use frozen asparagus?
Yep, but thaw and drain it first or you’ll get a soggy bottom.

How do I know when the quiche’s done?
Light golden top. Centre still with a little wobble. Trust the wobble.

Should I beat the eggs hard?
Nope. Gentle whisking only — keeps the custard silky, not rubbery.

Top getting too dark?
Foil it loosely for the last 10 minutes.

Nutrition (Per Slice)

• Calories: 402 kcal
• Fat: 31g
• Carbs: 15g
• Protein: 13g
• Sodium: 508mg
• Sugar: 2g

Try More Recipes:

• Delia Smith Orange Sauce For Duck
• Delia Smith Parkin Recipe
• Delia Smith Cauliflower Cheese
• Delia Smith Jacket Potatoes