Smoked salmon & asparagus quiche

Smoked salmon & asparagus quiche
  • Serves 4
  • Prep Time: 10 mins
  • Cook Time: 50 mins


  • 1 pack Mowi smoked salmon – sliced or torn in half
  • 200g Asparagus – trim the woody part of the asparagus (if the asparagus is thick, blanch for 1 minute in boiling salted water, then refresh in cold water and dry)
  • 1 pack Ready rolled puff pastry
  • Fresh tarragon – chopped (you can replace the tarragon with other herbs e.g. parsley, chives, dill, chervil) – small bunch
  • 4 Whole large eggs
  • 150ml Crème fraiche
  • 150ml Double cream
  • Salt & pepper – to taste
  • 2 tbsp Grated parmesan


  1. 1

    Preheat oven and baking tray to 170°c Fan

  2. 2

    Lightly oil a suitable tart tin

  3. 3

    On a floured work surface, roll out the pastry to make it slightly thinner (about2 – 3mm) then line the tin.

  4. 4

    Prick the base of the tart with a folk and Place in the fridge for 30 minutes

  5. 5

    Gently whisk the eggs, crème fraiche, cream, tarragon together. Season with salt & pepper (not too much salt as the smoked salmon will season the egg mix)

  6. 6

    Place the asparagus into the base of the pastry and lay the salmon over the asparagus

  7. 7

    Pour the egg mix into the quiche

  8. 8

    Place the quiche onto the pre-heated baking tray and cook for 30 – 35 minutes until the pastry is cooked.

  9. 9

    Leave to cool in the tin for 10 minutes before removing. Serve warm or cold.


Dinner ideas

Smoked salmon & asparagus quiche