Salmon and asparagus quiche

Discover just how easy creating homemade quiche can be with this delicious salmon and asparagus quiche recipe. Serve with salad or steamed veges for an easy weeknight meal

  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.


  • 1 1/2 sheets frozen shortcrust pastry, thawed
  • 100 gram piece smoked salmon fillet, skin removed
  • 1 bunch asparagus, trimmed, halved, cut into 3cm lengths
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon dill, chopped
  • 1 quantity frittata mixture (see below)
  • salad or vegetables to serve
Frittata mixture
  • 3 eggs
  • 1/4 cup ceam
  • 1/4 cup milk
  • 1/4 cup grated parmesan


  • 1
    Preheat oven to hot, 200°C. Lightly grease a 23cm quiche or tart pan.
  • 2
    Line pan with pastry, joining sheets to fit and trimming the edges. Bake blind for 10-15 minutes until beginning to colour (see recipe tip). Remove baking paper and weights. Bake for a further 10 minutes until pastry is golden.
  • 3
    Reduce oven to moderate, 180°C. Place pan on an oven tray.
  • 4
    Flake salmon over pastry base. Top with asparagus, onion and dill. Pour over frittata mixture.
  • 5
    Bake for 30-35 minutes until just set in the centre. Cool in pan for 10 minutes before serving with salad or vegetables of choice.
Frittata mixture
  • 6
    In a bowl, whisk all the ingredients together. Season to taste.


Bake blind by lining pastry case with baking paper and filling it with baking weights, dried beans or rice.