Asparagus and Smoked Salmon Quiche

Author: Canadian Living

There is no better symbol of spring than the famous stalk of the lily family, asparagus. Accented with smoked salmon and goat cheese, it becomes a great dish for easy entertaining.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2008


  • 4 oz asparagus
  • 1 tablespoon vegetable oil
  • 3 oz thinly sliced smoked salmon chopped
  • 2 green onions thinly sliced
  • 3 tablespoons goat cheese
  • 3 eggs
  • 1/2 cup milk
  • 1 pinch salt
  • 1 pinch pepper
Sour Cream Pastry:
  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/4 cup cold lard cubed
  • 2 tablespoons ice water
  • 2 tablespoons sour cream


Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.

In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) round tart pan with removable bottom. Trim to leave 1-inch (2.5 cm) overhang; fold inside rim. Prick all over with fork. Refrigerate for 30 minutes.

Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for about 20 minutes or until light golden. Remove foil and weights; let cool on rack.

Snap off woody ends of asparagus; trim stalks to 4 inches (10 cm). In large skillet, heat oil over medium heat; fry asparagus until tender-crisp, about 5 minutes.

Sprinkle pastry shell with salmon and green onions; crumble goat cheese over top. Whisk together eggs, milk, salt and pepper; pour over salmon mixture. Lay asparagus like spokes of wheel on top, pressing lightly into egg mixture.

Bake in centre of 375°F (190°C) oven for 35 minutes or until knife inserted in centre comes out clean. Let cool on rack for 5 minutes.

Nutritional facts Per serving: about

  • Sodium 221 mg
  • Protein 8 g
  • Calories 218.0
  • Total fat 15 g
  • Cholesterol 93 mg
  • Saturated fat 7 g
  • Total carbohydrate 13 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus and Smoked Salmon Quiche