Smoked Salmon and Asparagus Quiche Recipe

An easy pat-in-the-pan crust makes quiche making a snap!
Smoked Salmon and Asparagus Quiche picture


Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings4
VegetarianMain Ingredient, ,
Interest Group,


 Gold medal all purpose flour1 1⁄2 Cup (24 tbs)
 Sugar1 1⁄2 Teaspoon
 Onion1 Teaspoon
 Vegetable oil1⁄2 Cup (8 tbs)
 Milk2 Tablespoon
 Smoked salmon4 1⁄2 Ounce, flaked
 Frozen asparagus cuts10 Ounce (Thawed And Drained)
 Shredded havarti cheese/Shredded monterey jack cheese4 Ounce
 Heavy whipping cream1 Cup (16 tbs)
 Chopped dill weed/1 teaspoon dried dill weed2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 984 Calories from Fat 568

% Daily Value*

Total Fat 64 g98.9%

Saturated Fat 25 g125.1%

Trans Fat 0 g

Cholesterol 273.9 mg

Sodium 788.6 mg32.9%

Total Carbohydrates 74 g24.8%

Dietary Fiber 4.9 g19.4%

Sugars 7 g

Protein 29 g58.2%

Vitamin A 41.6% Vitamin C 9.5%

Calcium 33.3% Iron 38.6%

*Based on a 2000 Calorie diet


1. Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.

2. Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.

3. Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.

4. Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.