Description
Try this flaky smoked salmon quiche filled with capers, cream cheese, and asparagus. Delicious warm or cold and simple to prep.
Ingredients
Units
Scale
Crust:
- 225g all-purpose flour
- 100g cold butter
- Pinch of salt
- A little cold water, just enough to bring it together
Filling:
- 1 small onion, finely chopped
- A handful of shredded cheese (cheddar or Swiss work well)
- Baby spinach (a good handful)
- More cheese (yes, double cheese is worth it)
- A spoonful of capers
- Slices of smoked salmon
- Dollops of cream cheese
- A few spears of asparagus (optional, but great if you have them)
Egg Topping:
- 6 jumbo eggs
- 1 tablespoon vegetable stock (powdered or liquid)
- 200ml milk
- 100ml cream
Instructions
Crust:
- Pop the flour, butter, and salt into a food processor.
- Add a splash of water and blend until it just comes together.
- Shape it into a ball, wrap it in cling film, and let it rest in the fridge.
- Once chilled, roll it out gently and press it into your quiche dish.
- No need to pre-bake.
Filling
- Start with the chopped onion at the base.
- Sprinkle on some cheese.
- Add a layer of baby spinach, more cheese, and capers.
- Then lay over the smoked salmon and spoon in bits of cream cheese.
- If you’ve got asparagus or anything else from a jar, go ahead and add that in too.
Egg Topping:
- Whisk the eggs, stock, milk, and cream together until smooth.
- Pour gently over the filling.
- Tuck in the pastry edges if needed.
- Bake at 170°C (340°F) for about 1 hour, or until golden on top and just set in the center.
Why You’ll Love It
This smoked salmon quiche hits all the right notes: salty, creamy, and a little tangy. The crust is flaky without being fussy, and it’s loaded with wholesome, flavor-packed ingredients. It’s perfect for entertaining or meal prepping ahead. Plus, it reheats like a dream.
Notes
Created, prepared, tried, and tested by Cathy
