Hey there foodie friends!
It’s Al here, and today, I’m excited to share with you a dish that’s perfect for those leisurely weekend brunches when you want something a bit special to savor with family or indulge in after a late morning lie-in. We’re taking a delicious detour to the cooler waters with a “Smoked Salmon Asparagus Quiche with Dill Crème Fraîche” that’s bound to be a crowd-pleaser.
As many of you know, I’m a sucker for good brunch. It’s that magical meal where breakfast meets lunch, and you can get away with eating just about anything. I mean, where else is it perfectly acceptable to pair eggs with a side of champagne, right? Today’s recipe is my nod to those decadent moments, with a quiche that’s as tasty as it is pretty on a plate.
Now, I’m sure you’ve had your fair share of quiches. But have you had one that truly celebrates the sea? The smokiness of the salmon paired with the verdant snap of fresh asparagus is a match made in heaven, and the dill-flecked crème fraîche? Well, let’s just say it’s the creamy cherry on top.
Pulling this quiche together was an absolute joy. There’s something ritualistic about preparing brunch that I find utterly soothing. I love how the anticipation builds as the quiche takes its time in the oven, the aroma gently coaxing everyone out of their weekend slumber. It’s the kind of recipe that doesn’t rush you; it’s all about taking your time and enjoying the moment.
Baking the quiche was a breeze. Although I do love making my own pastry, today I opted for a pre-made shortcrust pastry shell – and why not? Life’s too short to always make pastry from scratch, especially on a lazy Sunday morning. A quick blind bake, and it was ready to cradle the luscious filling.
I like using Gruyère in my quiches for its nutty depth of flavor, but the lovely thing about this dish is its adaptability – feel free to use Cheddar or another favorite cheese if that’s what you’ve got handy. And while the smoked salmon is the star of the show, you could also try hot-smoked salmon for a different texture or swap in trout for a subtler taste of the wild.
My family, as always, was my taste-testing crew. Mum gave her steadfast nod of approval – high praise indeed from a lady who’s baked more quiches than I’ve had hot dinners. My wife’s eyes lit up at first bite, the perfect end to her intense yoga session.
So there you have it, friends – a brunch dish that’s all about indulging the senses and making the most of those slower-paced mornings. It’s a hug in the form of food, and something I hope brings joy to your table. Be sure to let me know if you give this recipe a try, and as always, happy cooking!
Cheers and chow for now,
Al
Ingredients
– 1 pre-made shortcrust pastry shell (9-inch)
– 150 grams smoked salmon, sliced
– 100 grams fresh asparagus, trimmed and chopped
– 4 large eggs
– 200 millilitres heavy cream
– 50 millilitres whole milk
– 100 grams Gruyère cheese, grated
– 30 grams Parmesan cheese, freshly grated
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon olive oil
– Salt, to taste
– Black pepper, freshly ground, to taste
– 100 grams crème fraîche
– 1 teaspoon lemon zest
– Extra dill sprigs for garnish
Method
1. Preheat your oven to 190°C (375°F). If your pastry shell is frozen, follow package instructions for thawing. If it’s refrigerated, it can go straight into the oven.
2. Start by blind baking the pastry shell to ensure it’s crisp. Line the pastry shell with baking paper and fill with baking beans or rice. Bake for 15 minutes, then carefully remove the paper and beans and return to the oven for another 5 minutes or until the pastry is dry and beginning to turn golden.
3. While the pastry bakes, heat a pan over medium heat with 1 tablespoon of olive oil. Sauté the chopped asparagus for about 3 to 4 minutes, just until tender but still bright green. Season lightly with salt and pepper. Set aside to cool.
4. In a large bowl, whisk together the eggs, heavy cream, and milk until fully combined. Stir in the Gruyère and Parmesan cheeses, along with the chopped dill. Season the mixture with a pinch of salt and some black pepper, to taste.
5. Spread the smoked salmon over the base of the pre-baked pastry shell, followed by the sautéed asparagus.
6. Gently pour the egg and cream mixture on top of the salmon and asparagus, ensuring the distribution is even and the fillings are sufficiently covered.
7. Reduce the oven temperature to 180°C (350°F). Place the quiche on a baking tray and bake in the preheated oven for 30 to 35 minutes, or until the quiche is set and the top has a nice golden color. It shouldn’t wobble when you move it, and a knife inserted in the center should come out clean.
8. While the quiche is baking, prepare the dill crème fraîche by combining crème fraîche with lemon zest in a small bowl. Add a small amount of chopped dill, stir well to combine, and refrigerate until needed.
9. After the quiche is done, allow it to cool slightly in the pan for about 10 minutes. This will make it easier to slice. For serving, add a dollop of the dill crème fraîche on each slice and garnish with a sprig of dill.
10. Serve warm or at room temperature for a delicious and sophisticated brunch that celebrates the flavors of the sea.
