Smoked Salmon Asparagus Leek Quiche Recipe

Smoked Salmon, Asparagus, and Leek Quiche
Category: Savory Pies | Servings: 6

This Smoked Salmon, Asparagus, and Leek Quiche is an elegant dish perfect for any occasion, blending the delicate flavors of smoked salmon, tender asparagus, and sweet leeks. The combination of these fresh ingredients, enveloped in a buttery, flaky pastry crust, offers a satisfying meal whether served warm or at room temperature. The creamy filling, flavored with fresh cream and a touch of nutmeg, provides the perfect balance to the salty richness of the salmon. Read on for the full recipe to create this mouthwatering savory pie.

Ingredients

Instructions

1. Prepare the Asparagus
   Start by cleaning the asparagus. Trim the tough ends of the stalks and use a vegetable peeler to remove any tough fibers along the stems. Fill a large pot with salted water, bring it to a boil, and use an asparagus steamer or a simple colander to steam the asparagus. Ensure that the tips are left out of the water to prevent them from becoming too soft. Once steamed to tender perfection, remove the asparagus from the heat and let it cool for a few minutes.

2. Chop the Asparagus and Smoked Salmon
   Once the asparagus has cooled, cut the stalks into rounds, keeping the tender tips intact for later. Next, take your smoked salmon and cut it into wide strips or chunks, depending on your preference.

3. Sauté the Leeks and Salmon
   In a large skillet, melt the butter and olive oil together over medium heat. Once melted, add the leeks, which should be washed, trimmed, and finely sliced. Sauté the leeks until soft and translucent, about 3-4 minutes. Add the smoked salmon and continue to cook for another minute to combine the flavors.

4. Prepare the Bechamel Sauce
   To make a quick béchamel sauce, melt 20g of butter in a separate saucepan. Once the butter has melted, whisk in the 20g of flour to create a smooth roux. Slowly pour in the whole milk while whisking continuously to avoid lumps. Cook for 2-3 minutes until the sauce thickens and becomes creamy. Season with a pinch of salt, pepper, and freshly grated nutmeg to taste.

5. Combine the Mixtures
   Add the prepared béchamel sauce to the leek and smoked salmon mixture in the skillet. Stir everything together until well incorporated. Adjust seasoning with salt and pepper if necessary. Let the filling cook for another 5 minutes to allow the flavors to meld together.

6. Prepare the Quiche Base
   Roll out the pastry dough on a floured surface. Once rolled out to about 3mm thickness, carefully line a tart pan with the dough, making sure to press it into the corners. Trim any excess dough from the edges.

7. Decorate the Quiche
   Take the reserved asparagus tips and arrange them in the center of the pie in a flower-like pattern. You can use additional leftover dough to cut out shapes (like leaves or flowers) using a cookie cutter. Place these decorative pieces over the top of the quiche, creating a visually stunning effect.

8. Add the Egg Custard
   In a mixing bowl, whisk together the remaining whole milk, egg yolk, and a pinch of salt and pepper. Pour this custard mixture evenly over the prepared filling in the pastry shell. The custard will bind everything together and give your quiche a smooth, creamy texture.

9. Bake the Quiche
   Preheat your oven to 180°C (350°F). Place the quiche on the middle rack and bake for 30-40 minutes or until the top is golden and the filling is set. You can check the doneness by gently shaking the pan; the center should be firm but still slightly wobbly.

10. Rest and Serve
    Once baked, remove the quiche from the oven and allow it to rest for about 5 minutes. This resting time helps the filling to set properly. After resting, slice your quiche and serve it warm or at room temperature.

Nutritional Information (per serving)

Tips for Success:

• Flavor Variations: You can swap the smoked salmon with fresh salmon if preferred, but be sure to cook it beforehand to avoid excess moisture in the quiche.
• Crust Options: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, ensuring the pastry is also gluten-free.
• Make Ahead: This quiche can be prepared in advance. Simply refrigerate the unbaked quiche and bake it when you’re ready to serve. It also reheats beautifully.

This smoked salmon, asparagus, and leek quiche makes for a sophisticated yet comforting dish, ideal for brunches, lunch gatherings, or a light dinner. The creamy filling, with the delightful texture of the asparagus and the rich taste of smoked salmon, offers an unforgettable experience in every bite. Enjoy this recipe as a centerpiece for your next meal and impress your guests with its exquisite flavor!