Salmon and Asparagus Quiche: Fresh, Herby, and Perfectly Balanced
Bring a touch of elegance to your next brunch, lunch, or picnic spread with this Salmon and Asparagus Quiche. Tender cubes of salmon, crisp asparagus, and juicy cherry tomatoes are layered into a buttery, homemade pastry shell and baked in a creamy, herb-infused filling. It’s a beautifully balanced dish—rich, yet fresh, and always a crowd-pleaser. Whether you’re hosting guests or planning a make-ahead weekday lunch, this quiche offers both versatility and flavour in every slice.
Looking for a recipe that’s both impressive and easy to customise? Scroll down or tap “Jump to Recipe” to get started!
Simple Ingredients, Elegant Flavours
This dish proves that you don’t need fancy ingredients to create something truly special. With a mix of everyday staples and a few fresh additions, you’ll have a quiche that looks and tastes like it came from a bakery window.
- Salmon fillet – Tender, protein-rich, and full of flavour, salmon pairs beautifully with creamy eggs and herbs.
- Asparagus – Fresh, vibrant, and slightly crisp, asparagus adds both colour and texture.
- Cherry tomatoes – Bursting with sweetness and juiciness, they balance the savoury richness of the filling.
- Fresh herbs – Coriander and thyme bring brightness and depth to the flavour profile.
- Double cream and milk – This creamy duo ensures a silky, luxurious filling without being too heavy.
- Homemade shortcrust pastry – Buttery and flaky, this simple base holds everything together and adds a delicious crisp edge.
How to Make Salmon and Asparagus Quiche
Prepare the Pastry
Begin with homemade shortcrust pastry. Rub cold butter into flour and a pinch of salt until you achieve a breadcrumb-like texture. Add a splash of milk to bring the dough together, then wrap it in cling film and chill. Resting the dough allows it to relax and bake evenly without shrinking.
Blind Bake for a Crisp Base
Once chilled, roll out the pastry to fit your tart tin and press it gently into the edges. Prick the base with a fork,
line with greaseproof paper, and fill with baking beans or rice.
After blind baking, remove the paper and beans, brush the base with egg yolk, and return it to the oven until golden. This step helps create a sturdy, crisp crust that won’t go soggy when filled.
Assemble the Filling
Distribute the salmon cubes, cherry tomato halves, and asparagus evenly over the baked pastry base. In a bowl, whisk together eggs, milk, double cream, and herbs until smooth and well-seasoned. Pour the mixture gently over the ingredients, filling the tart case.
Bake to Perfection
Bake the assembled quiche until the centre is set and the top is golden. Let it cool slightly before slicing. It holds together beautifully and delivers a clean, elegant slice every time.
Scroll down to find the printable recipe with exact measurements.
Why You’ll Love This Recipe
Easy to Customise
Want to switch things up? Add grated cheese, sautéed leeks, or even a handful of baby spinach. You can easily make this recipe vegetarian by skipping the salmon and adding extra vegetables. The shortcrust base works well for mini tartlets or a large family-style quiche—just adjust the quantities accordingly.
Perfect for Any Occasion
This quiche isn’t just for brunch. Serve it as a light lunch with a crisp green salad, pack it up for a springtime picnic, or bring it along to a potluck. It’s just as delicious warm as it is at room temperature, and the leftovers reheat beautifully the next day.
Make-Ahead Friendly
Planning ahead? Bake the quiche a day in advance and store it in the fridge. Reheat gently in the oven, or enjoy cold straight from the fridge. It’s the kind of dish that’s easy to prepare but looks and tastes like you’ve made something truly special.
Helpful Tips for Best Results
- Always grease your tart tin well to avoid sticking.
- Chill the pastry before rolling and after fitting it in the tin to help maintain its shape.
- Use a fine grater to trim the edges for a clean, professional look.
- Experiment with herbs—dill, parsley, or even tarragon can work beautifully.
- Leftovers keep in the fridge for up to 2 days.
Watch the Recipe in Action
Want to see exactly how it’s done? Watch our video tutorial on Instagram and follow along as we make the quiche step by step. You’ll also find more spring favourites like our
- Baby Potatoes with Whipped Feta
- Potato Tarts with Smashed Avo and Chicken Salad
- Roasted Tomato and Garlic Labneh Dip
- Salmon Dutch Baby with Fresh Toppings
- Sweet Potato Quiche Florentine
- Easy Crushed Potato Veggie Quiche (Gluten Free)
- Crushed Potato Pie
Happy baking,
Izabella
Description
This Salmon and Asparagus Quiche is a light yet satisfying dish made with tender salmon, fresh asparagus, cherry tomatoes, and aromatic herbs, all nestled in a buttery homemade pastry. Perfect for brunch, lunch, or a spring picnic, it’s delicious served warm or at room temperature.
Ingredients
For the pastry:
For the filling:
Instructions
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Prepare the pastry.
Sift the flour and a pinch of salt into a mixing bowl. Add the diced cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Gradually add the milk, a little at a time, and mix until a soft dough forms. Wrap the dough in cling film and chill in the fridge for 30–45 minutes.
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Blind bake the pastry.
Preheat the oven to 200°C (390°F). On a lightly floured surface, roll out the chilled pastry to fit a greased 22cm tart tin. Press it into the edges and trim the excess, leaving a slight overhang. Prick the base with a fork. Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans. Beat the egg yolk and brush it over the pastry base. Return to the oven for 5 minutes, or until lightly golden. Trim any excess pastry with a fine grater for a neat finish.
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Assemble the filling.
Reduce the oven temperature to 190°C (375°F). Evenly arrange the salmon, cherry tomatoes, and asparagus in the pastry case. In a jug or bowl, whisk together the eggs, milk, double cream, salt, pepper, coriander, and thyme until smooth. Gently pour the egg mixture over the filling.
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Bake and serve.
Bake the quiche for 35–40 minutes, or until the filling is set and the top is golden. Allow to cool slightly before slicing. Serve warm or at room temperature
Nutrition Facts
Servings: 8 ServingCalories:278.65kcalTotal Fat:19.37gSaturated Fat: 10.04gTrans Fat: 0.27gCholesterol:115mgSodium:69.21mgPotassium:270.34mgTotal Carbohydrate:15.04gDietary Fiber: 0.99gSugars: 2.53gProtein:11.14gVitamin A: 199.14IUVitamin C: 5.49mgCalcium: 58.33mgIron: 1.47mgVitamin D: 4.21IUVitamin E: 1.88IUVitamin K: 9.48mcgThiamin: 0.23mgRiboflavin: 0.28mgNiacin: 3.82mgVitamin B6: 0.26mgFolate: 31.95mcgVitamin B12: 1.23mcgPhosphorus: 159.79mgMagnesium: 21.23mgZinc: 0.63mg
Note
Customise this quiche with extras like diced onions, grated cheese, or chopped spinach for added flavour and texture.
For a vegetarian version, simply omit the salmon and increase the asparagus or add other vegetables of your choice.
Grease the tart tin well to ensure the pastry doesn’t stick.
Lightly flour the work surface and rolling pin to prevent the pastry from sticking while rolling.
Chilling the pastry before baking helps it relax and reduces the risk of shrinking in the oven.
Blind baking with greaseproof paper and baking beans or rice keeps the pastry base flat and well-shaped.
Grating the edges after baking gives the tart a clean, professional finish.
Feel free to experiment with different herbs and spices to suit your taste.
Serve warm or at room temperature as a main dish or part of a brunch or buffet spread.
Store leftovers in the fridge for up to 2 days; reheat gently in the oven or microwave.
This recipe can be adapted for mini tart tins or scaled up for a larger family-sized quiche—just adjust the quantities as needed.
