Summer is fast approaching which means picnic season! I made this quiche for Easter as we had a lovely picnic on the one day that the weather was nice. I had some leftover smoked salmon and as the asparagus was on offer I decided on a smoked salmon and asparagus quiche. I added a lot of dill which really made the flavours stand out. The quiche also tasted great in a salad the following day.
I'm sending this to Tea Time Treats hosted by Jane from The Hedgecombers and Karen from Lavender and Lovage. The theme this month is open top tarts, pies and quiches so this fits in perfectly.
As asparagus is in season, I'm also sending it to Simple and in Season hosted by Ren.
As I used leftover smoked salmon and asparagus that was on offer, I'm going to send this to Credit Crunch Munch hosted by Alex from Gingey Bites this month. This challenge was created by Camilla from FabFood4All and Helen from Fuss Free Flavours.
This would also fit in nicely with the Family Foodies Challenge run by Vanesther from Bangers & Mash and Lou from Eat Your Veg. The theme this month is cheap and cheerful.
butter, flour, double cream, smoked salmon, asparagus, eggs 
making the pastry
blind bake the pastry case
place a layer of smoked salmon and scatter from fresh dill on top 
add cooked asparagus 
pour over the egg/cream mixture and season with salt and pepper
1 quantity of shortcrust pastry - I used the recipe from BBC Good Food
few slices of smoked salmon
9 asparagus stalks, trimmed and cooked
fresh dill
2 eggs
200mls double cream
salt and pepper to taste
- Make the pastry according to the instructions.
- Preheat the oven to 180C and blind bake the pastry case by lining with parchment paper or foil and placing baking beans on top. Bake for approximately 10 minutes.
- Remove the baking beans and continue baking for another 5 minutes until golden brown.
- Allow to cool slightly.
- Place the smoked salmon in a layer on the baked pastry case.
- Scatter over a large handful of dill.
- Arrange the cooked asparagus on top as shown.
- In a large bowl, lightly whisk the eggs and cream then pour into the pastry case.
- Season with salt and pepper.
- Bake for approximately 20 minutes or until set.
Love smoked salmon with asparagus! Love dill and quiche filling too! Looks like the perfect tart to me!
ReplyDeleteThanks - the flavours worked really well together .
DeleteI love the rustic styling of this quiche... simply gorgeous!
ReplyDeleteThanks! Yours look a million miles better :)
DeleteYum, this looks great. Salmon and asparagus go so well together!
ReplyDeleteThey do indeed :)
DeleteI love asparagus anything! Unfortunately the only one in the family so I usually keep it simple, but I think this would make a great lunch!! And who wants to share anyway?? :0)
ReplyDeleteThis would make a brilliant lunch!
DeleteThis looks great! I love smoked salmon :-) thanks for entering #creditcrunchmunch
ReplyDeleteOh this sounds so good! Roll on summer - I love the idea of taking this out in a big picnic hamper...
ReplyDeleteI've already taken it out on a picnic :)
DeleteYUMMMMMMM! I need a slice right now :)
ReplyDeleteThank you so much for finding the time to enter it in this months Tea Time Treats!
Janie x
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ReplyDeleteYour recipe "Smoked Salmon and Asparagus Quiche" Was amazing I try this lots of time . The test was really amazing. Thanks for sharing.
ReplyDeletesmoking asparagus