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Home Spring-hued quiche with salmon and asparagus

Spring-hued quiche with salmon and asparagus

Easter Spring Festive Fish Main course Family

Easter is the moment to gather around the table with everyone you love. A beautiful quiche with salmon and green asparagus fits the bill perfectly: festive enough for the occasion, but not unnecessarily complicated. Dress your table with everything you need for Easter and serve this quiche on a beautiful plate for a table to enjoy.

x_ckl_recipe_markerSpring-hued quiche with salmon and asparagus This airy quiche with salmon, green asparagus and a creamy filling is the perfect centerpiece for your Easter table. Fresh, festive and ready in no time. How to make an Easter quiche with salmon and asparagus? Main course French-Dutch 6 people 20 min 35 min 10 min 65 min

Preheat the oven to 180°C (conventional heat).
Roll out the pastry and line the greased quiche tin (approx. 28 cm) with it. Prick the base with a fork and blind-bake for 10 minutes with baking paper and dry peas or rice on top.
Snap off the woody ends of the asparagus and cut into 3 cm pieces. Blanch them for 2 minutes in boiling salted water and rinse immediately with cold water.
Beat the eggs with the heavy cream and crème fraîche. Add salt, pepper and grated lemon zest and mix well.
Remove the baking paper and peas from the pre-baked crust. Tear the salmon into large pieces and spread them over the base, arranging the asparagus pieces around them.
Carefully pour the egg mixture over the filling. Sprinkle the grated Parmesan on top.
Bake the quiche in the preheated oven for 30 to 35 minutes until golden and cooked. The filling should be just set in the center.
Let the quiche rest for 10 minutes before slicing. Garnish with fresh dill and a few lemon slices.

Easter Spring Festive Fish Main course Family 1 roll ready-made pastry crust (pâte brisée) 200 g smoked salmon 250 g green asparagus 3 eggs 150 ml heavy cream 100 ml crème fraîche 50 g grated Parmesan Zest of 1 lemon Salt and pepper to taste Fresh dill for garnish Butter for greasing the tin Quiche tin (approx. 28 cm) Mixing bowl Whisk Saucepan Cutting board Sharp knife Grater Baking paper Easter easter Pressing & Grating pressing-and-grating Chopping Board chopping-board Whisks whisk ASA Selection Dinnerware Set Saisons - Denim - 18 pieces / 6 people - 6 dinner plates, 6 side plates, and 6 bowls Asa Selection ["Serviesset"] Aperol Spritz Glasses - 450 ml - Official Glass - 6 pieces Aperol ["Spritz Glas"] Cookinglife Wine Glass Set Milena 12-Piece - Red Wine Glasses + White Wine Glasses Cookinglife Wijnglazenset Paas Spritz with orange and rosemary foodies-paas-spritz-with-orange-and-rosemary Easter table with deviled eggs and spring vegetables foodies-easter-table-with-deviled-eggs-and-spring-vegetables Easter cake with lemon curd and fresh berries foodies-easter-cake-with-lemon-curd-and-fresh-berries Easter drink with lemonade and fresh fruit foodies-easter-drink-with-lemonade-and-fresh-fruit

Recipe

Spring-hued quiche with salmon and asparagus

This airy quiche with salmon, green asparagus and a creamy filling is the perfect centerpiece for your Easter table. Fresh, festive and ready in no time.

Course	Main course
Kitchen	French-Dutch
Servings	6 people

Preparation time

Preparation time	20 min
Time in oven	35 min
Stiffen up min.	10 min
Total	65 min

Equipment

Quiche tin (approx. 28 cm)
Mixing bowl
Whisk
Saucepan
Cutting board
Sharp knife
Grater
Baking paper

Ingredients

1 roll ready-made pastry crust (pâte brisée)
200 g smoked salmon
250 g green asparagus
3 eggs
150 ml heavy cream
100 ml crème fraîche
50 g grated Parmesan
Zest of 1 lemon
Salt and pepper to taste
Fresh dill for garnish
Butter for greasing the tin

How to make an Easter quiche with salmon and asparagus?

Preheat the oven to 180°C (conventional heat).
Roll out the pastry and line the greased quiche tin (approx. 28 cm) with it. Prick the base with a fork and blind-bake for 10 minutes with baking paper and dry peas or rice on top.
Snap off the woody ends of the asparagus and cut into 3 cm pieces. Blanch them for 2 minutes in boiling salted water and rinse immediately with cold water.
Beat the eggs with the heavy cream and crème fraîche. Add salt, pepper and grated lemon zest and mix well.
Remove the baking paper and peas from the pre-baked crust. Tear the salmon into large pieces and spread them over the base, arranging the asparagus pieces around them.
Carefully pour the egg mixture over the filling. Sprinkle the grated Parmesan on top.
Bake the quiche in the preheated oven for 30 to 35 minutes until golden and cooked. The filling should be just set in the center.
Let the quiche rest for 10 minutes before slicing. Garnish with fresh dill and a few lemon slices.

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A dish like this deserves a beautiful table. Serve the quiche on sturdy, stylish tableware that can stand up to everyday use but also looks perfect at a festive Easter breakfast or lunch. A complete set of tableware for six makes things extra easy: everyone immediately has what they need and you don’t have to adjust anything.

Tip: this quiche is also delicious cold. Make it the evening before and store it covered in the refrigerator. That way, on Easter Sunday you’ll have instant time for the most important thing: enjoying time with the people around you.

Related products

ASA Selection Dinnerware Set Saisons - Denim - 18 pieces / 6 people - 6 dinner plates, 6 side plates, and 6 bowls

Aperol Spritz Glasses - 450 ml - Official Glass - 6 pieces

Cookinglife Wine Glass Set Milena 12-Piece - Red Wine Glasses + White Wine Glasses

Related categories

Easter

Pressing & Grating

Chopping Board

Whisks

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