Delia Smith’s Salmon and Asparagus Quiche has a crust that can be made from scratch or bought frozen. It also has asparagus, garlic, leeks, and a smooth mixture of eggs, cream, dill, salt, and pepper. Toasted with Gruyere and smoked salmon, it bakes for 40 minutes. Have 10 serves of this tasty treat!
More Delia Smith Recipe:
đ Why You’ll Love This Salmon And Asparagus Quiche Recipe:
- Easy Prep: Ready-made crust options simplify preparation for a quick and convenient cooking experience.
- Gruyere Delight: Gruyere cheese adds a nutty, melt-in-your-mouth goodness to the quiche.
- Visually Stunning: Careful assembly and quality ingredients result in an impressive and visually appealing dish.
â What Is Delia Smith Salmon And Asparagus Quiche Recipe ?
Delia Smith’s Salmon and Asparagus Quiche is a savory pie with smoked salmon, asparagus, leeks, and a creamy filling in a quiche crust. Ingredients include butter, leeks, garlic, asparagus, eggs, cream, salt, pepper, dill, smoked salmon, and Gruyere cheese.
đ Delia Smith Salmon And Asparagus Quiche Ingredients:
Quche Crust:
- 1 homemade quiche crust
- 2 sheets frozen shortcrust pastry
- 1 x 9 refrigerated pie crust
- 1 ready made pie shell
Quiche Filling:
- 15g / 1 tbsp butter , unsalted
- 1 leek , white part only halved and finely sliced
- 2 garlic cloves , minced
- 8 – 10 asparagus spears
- 5 eggs
- 1 1/2 cups (375ml) cream , full fat
- 1/4 tsp salt + pinch pepper
- 2 tbsp fresh dill , roughly chopped
- 200g / 7 oz smoked salmon
- 3/4 cup gruyere cheese , grated
đ„§ How To Make Delia Smith Salmon And Asparagus Quiche:
Quiche Crust:
- Prepare and bake the crust according to the Quiche Crust recipe, whether you use a homemade crust or shortcrust dough from the freezer.
- The pie crust should be kept in the fridge. Unroll it and put it in a 9-inch pie dish or tart pan. Following the directions on the package, bake.
- prepared pie shell (comes in a foil dish),bake according to the directions on the package, using a pie pan that is the right size.
Filling:
- Warm the oven up to 350°F.
- Put the pie crust on a tray after it’s done cooking.
- Break off the tough ends of the asparagus . Cut the stems and tips into 3.5 c pieces. The tips can be used for decoration.
- In a pan over medium heat, melt the butter. Put in the garlic and leeks. Sauté for two minutes, until the onions become clear. Do not let them turn golden.
- Don’t cook the asparagus tips,just mix them in. Take the pan off the heat.
- Allow to cool a bit, then spread out on the bottom of the pie crust.
- In a bowl, mix the eggs, cream, dill, salt, and pepper together with a whisk.
- Spread about two thirds of the salmon over the quiche, making sure that the pieces don’t lie flat.
- Put cheese on top and pour over the egg mix.
- Add the rest of the fish and asparagus tips on top.
- Put it in the oven for 40 minutes, or until the top is light brown and the middle is set but still has a little give when you poke it.
- Let it sit for 10 minutes before carefully taking it out of the tin and cutting it.
đ Recipe Tips:
- For better taste, use fresh, high-quality products.
- Make sure the asparagus tips are used as decorations to make the dish look better.
- To keep the onions from burning, be careful not to cook them too much while they’re sautĂ©ing.
- Do not cut the quiche until it has been cool for 10 minutes. This will give it time to set.
đ„ What To Serve With Salmon And Asparagus Quiche?
Salmon and asparagus quiche pair beautifully with a simple side salad dressed with a light vinaigrette, or with some steamed potatoes and a squeeze of lemon for a refreshing contrast.
How To Store Leftovers Salmon And Asparagus Quiche?
- In the fridge: Store Leftovers Salmon And Asparagus Quiche in an airtight container for up to 3 days.
- In the freezer: Wrap Leftovers Salmon And Asparagus Quiche tightly in plastic wrap and foil, then freeze for up to 2 months.
How To Reheat Leftovers Salmon And Asparagus Quiche?
- In the oven: Reheat Leftovers Salmon And Asparagus Quiche for 15-20 minutes at 350°F in the oven.
- In the microwave: Place a slice of Leftovers Salmon And Asparagus Quiche on a microwave-safe plate and heat on medium power for 1-2 minutes.
FAQ’S:
Can I Use Frozen Asparagus For The Quiche?
Yes, you can use frozen asparagus for the quiche. Ensure it’s thawed and well-drained before adding.
How Do I Know When The Quiche Is Done Baking?
The quiche is done baking when the top is light brown, and the middle is set but slightly soft when poked. It takes about 40 minutes in the oven.
Should I Whisk The Egg Mixture Vigorously?
Whisk the egg mixture gently until well combined, there’s no need for vigorous whisking.
How Can I Prevent The Quiche Top From Becoming Too Brown?
To prevent the quiche top from becoming too brown, you can cover it loosely with aluminum foil during the last part of the baking time.
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Delia Smith Salmon And Asparagus Quiche Nutrition Facts:
- Calories:402cal
- Carbohydrates:15g
- Protein:13g
- Fat:31g Saturated Fat:16g
- Cholesterol:184mg
- Sodium:508mg
- Potassium:202mg
- Fiber:1g
- Calcium:139mg
- Iron:2mgÂ
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
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- Delia’s How to Cheat at Cooking (recommended)
- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Salmon And Asparagus Quiche
Description
Delia Smith’s Salmon and Asparagus Quiche has a crust that can be made from scratch or bought frozen. It also has asparagus, garlic, leeks, and a smooth mixture of eggs, cream, dill, salt, and pepper. Toasted with Gruyere and smoked salmon, it bakes for 40 minutes. Have 10 serves of this tasty treat!
Ingredients
Quche Crust:
Quiche Filling:
Instructions
- Prepare and bake the crust according to the Quiche Crust recipe, whether you use a homemade crust or shortcrust dough from the freezer.
- The pie crust should be kept in the fridge. Unroll it and put it in a 9-inch pie dish or tart pan. Following the directions on the package, bake.
- prepared pie shell (comes in a foil dish),bake according to the directions on the package, using a pie pan that is the right size.Â
- Warm the oven up to 350°F.
- Put the pie crust on a tray after it’s done cooking.
- Break off the tough ends of the asparagus . Cut the stems and tips into 3.5 c pieces. The tips can be used for decoration.
- In a pan over medium heat, melt the butter. Put in the garlic and leeks. Sauté for two minutes, until the onions become clear. Do not let them turn golden.
- Don’t cook the asparagus tips,just mix them in. Take the pan off the heat.
- Allow to cool a bit, then spread out on the bottom of the pie crust.
- In a bowl, mix the eggs, cream, dill, salt, and pepper together with a whisk.
- Spread about two thirds of the salmon over the quiche, making sure that the pieces don’t lie flat.
- Put cheese on top and pour over the egg mix.
- Add the rest of the fish and asparagus tips on top.
- Put it in the oven for 40 minutes, or until the top is light brown and the middle is set but still has a little give when you poke it.
- Let it sit for 10 minutes before carefully taking it out of the tin and cutting it.
Quiche Crust:
Filling:
Notes
- For better taste, use fresh, high-quality products.
Make sure the asparagus tips are used as decorations to make the dish look better.
To keep the onions from burning, be careful not to cook them too much while they’re sautĂ©ing.
Do not cut the quiche until it has been cool for 10 minutes. This will give it time to set.