Easy Salmon And Asparagus Quiche Recipes

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

SALMON ASPARAGUS QUICHE

Steps:

• Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
• Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
• If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
• Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this effect.
• Bake at 425°F for 35-45 minutes until set.

SALMON & ASPARAGUS QUICHE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
• Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
• Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
• Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
• Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.

ASPARAGUS QUICHE & SOUP

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.
• Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes.
• Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don't bother as people seem to love the crispy bits).
• Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.
• Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.
• Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.
• While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves.
• Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case.
• Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together - it's a wonderful meal.

IMPOSSIBLY EASY SALMON ASPARAGUS PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.

EASY SALMON AND ASPARAGUS QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch deep-dish pie plate.
• Heat butter in a skillet over medium-high heat; add butter. Cook and stir asparagus in the melted butter, about 2 minutes. Add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. Remove skillet from heat, adding more butter to asparagus to taste.
• Season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. Remove skillet from heat and chop salmon into small pieces.
• Beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.
• Spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. Set pie plate on a baking sheet.
• Place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. Let quiche set for 10 minutes before slicing.

SMOKED SALMON QUICHE

Steps:

• On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

SALMON QUICHE

Steps:

• Preheat oven to 350 degrees F.
• Prepare salmon by draining liquid and removing skin and bones.
• In a bowl, lightly beat heavy cream, eggs, salt and pepper.
• Add salmon and shredded mozzarella cheese.
• Pour into frozen pie crust.
• Bake for 45-50 minutes or until cooked through to the center. If it begins to get to dark for your liking, cover lightly with aluminum foil.
• Let rest for 10 to 15 minute to set up before cutting. It can be served hot or at room temperature.

CRUSTLESS ASPARAGUS QUICHE

Steps:

• Grease a 9-inch pie pan.
• Combine eggs with 2 cups of grated mozzarella cheese and garlic.
• Reserve about 1/4 cup of the egg mixture.
• Stir spinach leaves in remaining egg mixture and pour into the prepared pan. Layer asparagus on top of egg mixture in pan.
• Pour reserved egg mixture on top.
• Spring remaining 1/4 cup mozzarella and 2 tablespoons parmesan cheese on top.
• Bake at 375 degrees F for about 30 minutes or until edges start to brown.

SALMON & ASPARAGUS QUICHE WITH A CHEDDAR CRUST

Steps:

• To make the crust, simply rub the butter and cheese into the dry ingredients as you would for scones: it may take a little while, but it's worth it.
• Add the water once you have mixed the butter and cheese in well, and bring together in a bowl using your hands to make a dough.
• Line your quiche tin with the dough- I break the dough up into pieces, dot it about the tin, and then I press it all together. Unlike gluten based doughs, if you roll this dough out, it tends to break up. Also, unlike gluten based doughs, not a lot of shrinkage occurs, so you don't need to make the dough overlap your edges at all- push it in snugly, and flatten it well- and will keep its shape when baked.
• Once the tin is lined well with the dough, and you have pressed it in well, place a paper disc at the bottom of the dough and line with baking beans or rice- whatever you generally use.
• Bake with the beans for 20 minutes in a preheated oven at 180 degrees celsius, then remove the parchment and beans, and bake uncovered for a further 8 minutes. Remove and allow to cool while you make the filling.
• Mix the eggs, seasoning, dill and cream in a jug- beat lightly with a fork. Flake the cooked salmon into a bowl, add the chopped asparagus and the egg mixture. Set aside.
• Once the pastry base is ready after its second baking, pour the mixture into the tin, and bake again for 20 minutes, until lightly golden on top.
• Remember, it is essential to allow the quiche to rest before serving: the custard will set further and create an easy to slice quiche. Sprinkle with fresh dill, and you're ready to go.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

SALMON AND ASPARAGUS QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.
• Melt butter in a large skillet over medium heat; cook salmon in the hot butter until fish flakes with a fork, about 5 minutes per side. Separate fillets into pieces; stir asparagus, onion, and garlic into skillet with salmon. Cook and stir until liquid clinging to asparagus pieces has evaporated, about 15 minutes. Mix pepper, nutmeg, and 1/2 cup Asiago cheese into salmon mixture. Transfer filling into prepared pie dish.
• Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.
• Bake in the preheated oven for 15 minutes; sprinkle quiche with 1/2 cup Asiago cheese and Cheddar cheese. Continue baking until quiche is set, a knife inserted into the middle comes out clean, and cheese topping is melted, 35 to 40 minutes.

ASPARAGUS QUICHE

Steps:

• Pre-heat oven to 350° (180 celsius)
• TO CLEAN THE ASPARAGUS
• If you buy really thick asparagus then you might want to peel the outside woody part with a potato peeler. Snap off the tough base of each spear, this is usually around the bottom third
• of the spear, where the stem starts to turn tender. Keep only the tender part. Chop into 1/4 inch (3/4 centimeter) sizes. Boil or steam for approximately 10 minutes. Drain and set aside.
• In a 10 inch (26 centimeter) pie plate, place the pre made (or homemade) pie pastry, brush with melted butter, and spread the steamed asparagus on top.
• In a medium bowl, whisk together eggs, cream, milk and salt, stir in grated cheese.
• Pour mixture over the asparagus.
• Bake for 15 minutes then turn oven down to 325° (160° celsius) and bake approximately 30 minutes more. Quiche will be cooked when a knife inserted comes out clean. Let stand 5-10 minutes before serving. Enjoy!

SALMON AND ASPARAGUS QUICHE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Roll out the pastry a little more on a lightly floured surface to fit a rectangular fluted 31cm x 21cm tart tin. Line the tin with the pastry and prick the base all over with a fork. Chill for 15 minutes in the fridge. Line with baking paper and baking beans or rice, then blind-bake for 10 minutes. Remove the beans/rice and paper, then return to the oven for a further 5 minutes until golden brown. Set aside and turn the oven down to 180C/fan 160C/gas 4.
• Meanwhile, melt the butter in a non-stick frying pan, then gently fry the onion for 10 minutes until lightly golden. Set aside.
• Heat the oil in the frying pan over a medium heat, then fry the salmon fillets for 2-3 minutes on each side until just cooked. Set aside to cool a little, then flake into pieces.
• Blanch the asparagus in boiling water for 1 minute, then drain and refresh in cold water. Set aside.
• Whisk the cream, crème fraîche, eggs and egg yolk in a jug. Season well and whisk in the mustard. Scatter the onion and fish over the tart case, along with the tarragon, then pour over the cream mixture.
• Lay the asparagus spears down the length of the tart case so they are partially submerged in the cream mixture, then bake in the oven for 30-35 minutes until just set.