Light, fresh, and full of flavour, this smoked salmon and asparagus quiche is a simple but elegant dish that works beautifully for brunch, lunch, or a relaxed supper. The creamy filling is lifted with lemon, dill, and a hint of horseradish, while the asparagus adds a bright, seasonal touch. Made with a crisp, buttery parmesan pastry, it’s a dish that feels a little special without much effort.
Ingredients
(For a 16cm quiche tin)
For the pastry
250g plain flour
125g butter
1 egg
1 tsp sugar
½ tsp salt
40ml cold water
2 tsp sweet smoked paprika (optional)
100g grated parmesan (optional)
For the filling
6 tbsp crème fraîche
1 large egg
1–2 tbsp horseradish sauce (to taste)
Small handful of fresh dill
Juice of ½ lemon
½ stick celery, roughly chopped
1 shallot, roughly chopped
125g smoked salmon
1 bunch asparagus
Method
Make the pastry
Place the flour, butter, and paprika (if using) into a food processor and blend until the mixture resembles fine breadcrumbs. Add the salt, sugar, egg, parmesan (if using), and cold water, then pulse briefly until the dough just comes together.
Turn out onto a work surface and bring together into a ball with your hands. Wrap and chill for at least 20 minutes.
Roll out the pastry and use it to line a 16cm quiche tin. Chill again for 20 minutes.
Preheat the oven to 180°C (160°C fan). Line the pastry case with parchment and baking beans, then bake for 15 minutes. Remove the beans and parchment, trim the edges if needed, and return to the oven for a further 10 minutes until lightly golden. Set aside.
Prepare the filling
In a food processor, combine the crème fraîche, egg, horseradish sauce, dill, lemon juice, celery, and shallot. Blend until smooth.
Slice the smoked salmon into bite-sized pieces. Trim the asparagus, setting aside the tips and chopping the stems into smaller pieces.
Assemble and bake
Scatter the chopped asparagus stems and smoked salmon over the pastry base. Pour over the filling mixture, smoothing gently.
Arrange the asparagus tips on top.
Return to the oven and bake for around 15 minutes, or until just set with a slight wobble in the centre.
Allow to cool slightly before slicing and serving.
Watch Chef Jean-marc make it here