This roasted asparagus and salmon quiche is the perfect spring dish to have on a sunny day. This is a great way to make the most of seasonal vegetables that go perfectly well with smoked salmon. I enjoy making asparagus dishes when its widely available, and this quiche is one of my favourite recipes. I cut the end bits of the asparagus to add to the quiche and roast the soft part separately. Serve it with the mouth-watering roasted asparagus on top of the quiche. It is a delicious way to enjoy this pretty vegetable.
Asparagus as a main dish
Asparagus is one of the vegetables that I could eat almost every other day when it is widely available in spring. It is healthy, full of nutrients and packed with antioxidants. You can find more about the benefits of asparagus here. There are various ways you can enjoy asparagus mainly as a side dish, however I am serving it in a quiche as a main dish. I have made this quiche several times and have ended up with the asparagus tips being drowned in the egg mixture, and the salmon slightly overpowering the taste of the asparagus. So I came up with the idea of roasting it in a separate dish and topping it on the quiche when serving. It turned out really delicious and I could see and taste this beautifully green vegetable.
What you need to make the roasted asparagus and salmon quiche
- Asparagus: Fresh asparagus is best for this recipe. Use the fine variety as the ends are softer and can be chopped and added to the quiche.
- Salmon: For this recipe I have used smoked salmon as it brings out a smoky flavour to the quiche which goes well with asparagus.
- Shortcrust pastry: Ready made shortcrust pastry saves you time, however you can make your own shortcrust.
- Eggs: Free range eggs help thicken and harden the mixture, and gives the quiche a golden colour on top.
- Milk: Use whole milk, it softens the quiche turning it into a flan consistency.
- Cheese: For this recipe I have used Emmental cheese which has a subtle taste but gives the quiche a nice crust on top.
Preparing the asparagus ready for roasting
Roasting asparagus is super simple and only needs oil, salt and pepper.
- Wash the asparagus and pat dry with kitchen towel.
- Trim the ends, you can either cut them with a knife of snap them with your fingers.
- Roughly chop the ends and set aside for adding to the quiche later.
- Add the asparagus to a skillet and drizzle with some olive oil. Season with salt and pepper and toss to combine.
- Roast the asparagus in the oven at the same time as the quiche is baking.
How to make the roasted asparagus and salmon quiche
If you enjoyed this recipe and asparagus in general why not try my Herb-Crusted Roast Leg of Lamb recipe also featuring asparagus? It is a great spring dish accompanied by seasonal vegetables.
I’d love to hear from you, if you make the Roasted Asparagus and Salmon Quiche recipe or have any questions be sure to leave a comment or rate the recipe. I always reply to comments. You can also tag me on instagram if you make this recipe and I will share it on my story.
Roasted Asparagus and salmon quiche
This spring-time quiche with tender asparagus is perfect for a quick lunch or dinner. Roast the asparagus separately and serve it alongside the salmon quiche for the best flavour.
- 200g fine asparagus
- 100g smoked salmon
- 2 large eggs
- 350g Ready rolled shortcrust pastry
- 100ml whole milk
- 40g emmental cheese, grated
- 2 tbsp oil
- Sea salt and cracked black pepper
- Preheat the oven to 180C. Line the shortcrust pastry onto a 20cm round tart tin. Cover the pastry with parchment paper and fill the tart tin with baking beans. Bake for 10 minutes. Remove the beans and parchment paper, and bake for another 5 minutes.
- Meanwhile heat 1 tbsp oil in a frying pan over medium heat. Cut the ends of the asparagus but do not discard. Add the smoked salmon and fry for a few minutes until cooked. Slice the asparagus tips and add to the pan. Cook for a further 2-3 minutes.
- Whisk the eggs and add the milk. Season with salt and pepper. Add the salmon and asparagus at the base of the pastry and pour in the egg mixture. Top with grated emmental cheese and bake for 25 minutes until cooked in the middle, with a slight wobble.
- Season the asparagus with salt and pepper, and add a drizzle of oil. Roast in a baking pan alongside the quiche for 15 minutes until tender.
- Serve hot or cold with a salad on the side.
Nutrition InformationServing Size 4
Amount Per Serving Calories 587
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