Smoked Salmon Asparagus Quiche Smoked Salmon Asparagus Quiche

Author: Canadian Living

Asparagus with salmon or the variation of caramelized onion and roasted pepper marry deliciously with custard and pastry.

  • Portion size 8 servings


  • 1 Pastry for 9-inch single-crust pie
  • 1 tablespoon Dijon mustard
  • 1 cup chopped asparagus
  • 4 oz thinly sliced smoked salmon cut in thin strips
  • 4 oz thinly sliced prosciutto cut in thin strips
  • 4 oz thinly sliced Black Forest ham cut in thin strips
  • 3/4 cups shredded Jarlsberg cheese
  • 3/4 cups shredded Swiss cheese
  • 1 tablespoon chopped fresh dill
  • 3 eggs
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


On floured surface, roll out pastry to fit 9-inch (23 cm) quiche or pie plate; trim, leaving 1-inch (2.5 cm) overhang. Fold inside rim; flute edge if using pie plate. Prick all over with fork. Line with foil; fill with pie weights. Bake in bottom third of 400°F (200°C) oven for 15 minutes or until rim is light gold. Remove foil and weights; let cool on rack.

Brush shell with mustard; sprinkle with asparagus, then salmon, 1/2 cup (125 mL) of the cheese and dill. Whisk together eggs, milk, salt and pepper; pour into shell. Sprinkle with remaining cheese. 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 10 minutes.

Nutritional facts <b>Per wedge:</b> about

  • Sodium 378 mg
  • Protein 10 g
  • Calories 186.0
  • Total fat 11 g
  • Cholesterol 96 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g


  • Iron 7.0
  • Folate 15.0
  • Calcium 15.0
  • Vitamin A 9.0
  • Vitamin C 3.0
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Smoked Salmon Asparagus Quiche