Easy Smoked Salmon Quiche with Asparagus and Dill

A baked smoked salmon quiche in a pie dish with one slice removed. Has lots of herbs and asparagus.

Easy Smoked Salmon Quiche with Asparagus and Dill

Delicious smoked salmon quiche with asparagus, fresh dill, green onion, capers and gruyere with a few tricks to make it as quick and easy as possible. No need to sauté the veggies and a store bought crust makes it all come together in less than an hour!

Course Breakfast, dinner, Main Dish

Cuisine American, French

Diet Halal, Hindu, Kosher

Prep Time 10

Cook Time 40

Servings

Calories 327kcal

Author Christy Gurin

Equipment

1 9 or 9 1/2 inch deep dish pie pan
1 Measuring cups and spoons set
1 Chef knife
1 Cutting board
1 Mixing bowl
1 wire whisk

Ingredients

1 pie crust 9 - 9 1/2" (use gluten-free if needed)
5 eggs
1 ½ cups whole milk
½ teaspoon salt
¼ teaspoon pepper
6 ounces hard smoked salmon broken into pieces, bones removed
1 cup thin asparagus spears woody ends removed and cut into 1” pieces
1/3 cup green onion sliced with bottom white scallions included
2 Tablespoons capers drained
3 Tablespoons chopped fresh dill
¾ cup gruyere shredded

US Customary - Metric

Instructions

Preheat oven to 375° F (190° C).
Prepare pie crust by removing frozen pie crust from freezer or unroll refrigerated pie crust. If frozen, let rest on counter to defrost while preparing remaining ingredients (follow package instructions). Press unrolled dough into 9-9 1/2" inch deep dish pie pan. See notes for pie crust options and Gluten Free recommendations.
1 pie crust
Crack eggs into a mixing bowl and whisk until frothy. Add milk, salt and pepper and whisk until frothy.
5 eggs, 1 ½ cups whole milk, ½ teaspoon salt, ¼ teaspoon pepper
Sprinkle salmon, asparagus, green onion/ scallions, capers, dill and gruyere into prepared pie crust and loosely toss with fingers or a spoon to evenly distribute the ingredients.
6 ounces hard smoked salmon, 1 cup thin asparagus spears, 1/3 cup green onion, 2 Tablespoons capers, 3 Tablespoons chopped fresh dill, ¾ cup gruyere
Pour egg mixture over the veggies and cheese.
Place the quiche in the bottom 1/3 of the oven for 35-40 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.

Notes

Crust: If you don’t want to make your own crust, I recommend using a refrigerated (can be previously frozen) pie crust. The type that comes in a roll instead of the type in a tin pan works best. For gluten-free, I recommend the Bob’s Redmill gluten-free pie crust mix instead of the brands that sell frozen crusts in aluminum pans. It’s more work but the quality is less gritty and has an overall better flavor and texture.

Storage: Refrigerate quiche leftovers covered for up to 4 days. Eat cold or reheat in the oven or air fryer at 350° (175° C) until warm. It'll take about 15 minutes in the oven for a thick slice and half that time in the air fryer depending on the model you have. You can also use the microwave but the crust won't be as crisp.

Freezing: You can freeze individual slices and defrost in the fridge overnight and then reheat using the notes in the "storage" section above.

Nutrition