Salmon and asparagus quiches
These elegant salmon and asparagus tarts feature a crisp, herbed shortcrust pastry filled with flaked salmon, tender asparagus, and creamy Parmesan custard. Perfect served warm or cold for brunch, lunch, or special occasions.
Updated : 04 July, 2025
About 45 min.
Ingredients
For the pastry
500 grams
Flour
pinch
Salt
pinch
Ground black pepper
2 teaspoon
Parsley
250 grams
Butter
4
Egg yolks
100 milliliters
Water
1
Eggs
For the filling
as needed
Olive oil
300 grams
Salmon fillet
3 stalk
Dill
0.5 teaspoon
Chilli flakes
2
Garlic
0.5
Lemon
220 grams
Asparagus
8
Eggs
160 milliliters
Heavy cream
200 grams
Parmesan
100 grams
Gruyère cheese
bunch
Chives
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a large mixing bowl, combine the flour, salt, pepper, and dried parsley. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs (a food processor can also be used for this step). Add the egg yolks and mix by hand, then gradually add water until the dough just comes together.
Step 2
Transfer the dough to a work surface and knead very lightly just until a ball forms. Avoid over-handling. Divide the dough in half, wrap each piece in cling film, and chill in the fridge for 30 minutes.
Step 3
For the filling, preheat the oven to 180C. Drizzle olive oil onto a large piece of aluminium foil and lay the salmon fillets on top. Scatter with fresh dill, chilli flakes, and crushed garlic cloves.
Step 4
Season generously with salt and freshly ground black pepper. Cut lemon in slices, squeeze them over the fish, then place the slices on top. Fold the foil to create a loose pouch and seal the edges with double folds. Set the pouch on a baking tray and bake for 10-15 minutes, depending on the thickness of the fillets. Unwrap, discard the herbs, garlic, and lemon, and set the salmon aside to cool, then refrigerate until needed.
Step 5
Snap off the woody ends of the asparagus. Bring a large pot of salted water to a boil, blanch the asparagus for 1 minute, then plunge into a bowl of ice water to stop the cooking. Drain once cooled. Reserve two 10cm spears per tart, and cut the remaining asparagus into 1cm pieces.
Step 6
Preheat the oven again to 180C.
Step 7
Roll the pastry to a thickness of 4mm and cut into 11cm circles, re-rolling as needed, to line the mini tart tins. Arrange the tins on a baking tray and chill for 10 minutes. (If working in batches due to fewer tins, keep half the dough chilled while the others bake.)
Step 8
Cut squares of baking paper slightly larger than each tart tin and scrunch them up to soften. Place one in each pastry shell and fill with baking beans. Bake for 15 minutes. Remove the paper and beans, brush the pastry with egg wash, and return to the oven for an additional 6 minutes.
Step 9
While the pastry bakes, whisk together the eggs and double cream in a bowl with a pinch of salt and a good grind of black pepper. Reserve 30g of Parmesan and stir the rest of the cheeses into the egg mixture. Snip in the chives and mix well.
Step 10
Flake the cooled salmon into chunks and distribute evenly in the pastry cases along with the cut asparagus. Spoon the egg mixture over the top until the tart shells are full - gently press to help the filling settle. Top each tart with two crossed asparagus spears and a sprinkle of the reserved Parmesan.
Step 11
Bake for 15 minutes, until the tarts are golden and slightly wobbly in the center. Let them cool briefly before carefully removing from the tins. Serve warm or at room temperature, ideally with a crisp green salad.