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!
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.
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.
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.
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 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.
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.
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.
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.
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
Happy baking,
Izabella
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.
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.
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.
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.
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
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
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.
