Salmon and asparagus quiche

Tasty, wholesome salmon and asparagus quiche is the perfect idea for dinner tonight. Full of rich flavour and nutritious ingredients.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Salmon and asparagus quiche
  • 1 1/2 sheets frozen shortcrust pastry, thawed
  • 3 woolworths select free-range eggs
  • 1/4 cup thickened cream
  • 1/4 cup milk
  • 1/4 cup finely grated parmesan
  • 150 gram piece woolworths select hot smoked salmon fillet, skin removed
  • 1 bunch asparagus, trimmed, halved, cut into 3cm lengths
  • 1 small red onion, finely chopped
  • 1 tablespoon dill sprigs
  • salad to serve


Salmon and asparagus quiche
  • 1
    Preheat oven to hot, 200°C. Lightly grease a 23cm quiche pan.
  • 2
    Line pan with pastry, joining sheets to fit and trimming edges. Bake blind for 10-15 minutes, until beginning to colour. Remove filling. Bake for a further 10 minutes until pastry is golden.
  • 3
    Reduce oven to moderate, 180°C. Place pan on an oven tray.
  • 4
    In a bowl, whisk eggs, cream, milk and parmesan together. Season. Flake salmon over pastry base. Top with asparagus, onion and dill. Pour over egg mixture.
  • 5
    Bake for 30-35 minutes until just set in centre. Cool in pan for 10 minutes, before serving sliced into wedges, with salad.

More From Women's Weekly Food