20 | 52 Salmon Asparagus Quiche

It's definitely time for another savory recipe!

And there is (or at least: should be) always time for quiche!

This week's Salmon Asparagus Quiche is very quick and easy.

It's great to impress guests (or just yourself).

And you can make it a day (or two) in advance because it's perfect served cold.

Salmon Asparagus Quiche

Adapted from my mom's Tuna Quiche recipe which she got from a lady about 25 years ago...

For the crust:

150 g (1 1/3 stick) butter, cold

200 ml (3/4 cup) flour

3 tablespoon cold water

For the filling:

250 g (9 oz) salmon filets

200 g (7 oz) heavy cream

200 g (7 oz) cream cheese with herbs or horseradish

2 eggs

200 g (7 oz) green asparagus

salt and pepper

dill, fresh or frozen

• For the crust: knead together all ingredients. Works best using your hands.
• Distribute evenly in quiche or pie baking dish. Also easiest when just using your fingers - no rolling pin needed. Also: no prior greasing of the pan needed because there is so much butter in the crust itself.
• Cool in fridge until filling is ready.
• For the filling, whisk together heavy cream, cream cheese, and eggs. Salt and pepper to taste.
• Cut the raw salmon filets into smaller cubes. If you're using the really thin green asparagus (works best for this recipe), wash the stems and cut into 3 cm/1 in long pieces, and set aside. If you are using the thicker asparagus, peel, cut into 3 cm/1 in long pieces, and cook in boiling water for about 5 minutes. Drain and let cool.
• Take your quiche crust out of the fridge, distribute salmon pieces on it evenly. Top with asparagus pieces. Pour cream-egg mixture over it. Sprinkle with dill (don't be afraid to use a lot).
• Bake at 225ºC (430ºF) for 35 minutes. Serve at room temperature or cold (which I like better). Keeps in the fridge for 3 days.

My modifications:

I made the crust with half white and half whole wheat flour. It was really good and I will definitely make it like this again.

The taste:

I didn't use enough salt but other than that: great! I served it for brunch and it was a hit with my guests (at least they said they really liked it...) :)

What's your favorite quiche recipe?