Smoked Salmon and Asparagus Quiche
I tasted a fabulous smoked salmon quiche in a French patisserie in Auckland recently and was inspired to make my own.
After a ton of research and experimentation, this is my take on the Smoked Salmon and Asparagus Quiche.
Its filling is light and flavourful, and the crust is delicate and melts in your mouth. Going that extra mile to make your own crust is really worth it.
Serves 4 as a light meal.
For the pastry
1 & 1/3 cup plain flour
100g butter, cold
1 extra-large egg yolk
1 tablespoon water
For the filling
200g smoked salmon slices
200g asparagus stems
80g shallots (about 3 large ones)
1 heaped teaspoon minced garlic
250ml double cream
1/3 cup grated parmesan cheese
3 extra-large eggs
1 tablespoon butter
1 tablespoon of Shaoxing Huatiao wine or any cooking wine
salt and pepper to taste
sprigs of fresh dill
Pre-heat the oven to 180 deg Celsius.
Cut 100g of cold butter into small cubes and place them in a large mixing bowl.
Add 1 and 1/3 cups of plain flour.
Using the tips of fingers, rub the butter into the flour.
When the butter has been rubbed into the flour, the mixture will resemble fine crumbs.
Add 1 extra-large egg yolk to the butter-flour mixture. Mix well to combine.
Add 1 tablespoon of water. Mix well to combine and start bringing the dough together.
Give the dough a gentle but good knead until it becomes a smooth ball in the bowl.
Wrap the dough in some cling wrap film and chill it in the fridge for 15 mins so that it’s easier to manage later.
After 15 mins, grease a pie pan with some melted butter. I used a 23cm by 23cm pan.
Place the chilled dough between 2 large pieces of baking paper so that the dough doesn’t stick to the rolling pin or table later.
Roll out the dough to the size of the pan, ensuring that it is about 2 to 3 mm thick.
Gently remove the baking paper from the rolled dough and transfer the dough to the pie pan. Tuck the dough into the pan neatly and trim off the excess dough.
Set the pan with the dough in the fridge to chill for at least 15 mins to an hour.
In the meantime, prepare the filling by peeling and thinly slicing 80g shallots. I used 3 large ones.
Cut off the thick ends of 200g of asparagus stems. Using a vegetable peeler, shave off the hard skins of the asparagus stems at its ends.
Cut the asparagus stems into bite size pieces.
In a frying pan, melt 1 tablespoon of butter in medium-high heat.
Add the shallots and sauté the shallots till they start to turn golden brown.
Add a generous pinch of black pepper to season.
Add 1 heaped teaspoon of minced garlic. Stir fry for 10 seconds to combine.
Add the asparagus to the pan. Stir well for a minute to combine.
Add a few glugs of cooking wine. I used Shaoxing Huatiao wine. About 1 tablespoonful of it.
If the asparagus stems are thick ones, cover the frying pan and steam them a little. Do not overcook the asparagus. They should be cooked but still crunchy. They will be cooked further with the rest of the quiche filling in the oven later.
Once the asparagus-shallots mixture is ready, set aside to cool.
Add 250ml double cream to a large mixing bowl.
Add 3 extra-large eggs. Whisk well to combine.
Add a pinch of salt. About 1/4 teaspoon.
Add a pinch of pepper or more to taste. About 1/4 teaspoon.
Add 1/3 cup of freshly grated parmesan cheese. Stir the mixture well to combine.
Add the cooled asparagus-shallots mixture to the eggs-cream mixture. Stir well to combine.
Remove the pie pan from the fridge. Lay pieces of smoked salmon ribbons randomly in the pan. Scatter sprigs of fresh dill in the pan too.
Pour the asparagus-egg-cream mixture into the pie pan. I laid out the pieces of asparagus first to ensure even distribution.
Fill the pie pan to just below the brim. I like to add a few more sprigs of dill on top.
Place the pie pan on a large baking tray (for easy handling later and to manage over flows). Place in 180 deg Celsius oven for 35 mins. If the oven is too hot the the top of the quiche browns too quickly, reduce the temperature of the oven by 10 deg Celsius and place a sheet of aluminum foil loosely over the top of the quiche after 15 mins of baking.
The quiche is cooked when the top and crust is a rich golden brown, and the centre of the quiche is slightly wobbly. Set the quiche aside to cool in the pie pan.
Garnish the quiche with more sprigs of dill.
Best served warm, with a green salad.
The printable version of this recipe is here –
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