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Salmon and Asparagus Quiche (Shortcrust)

An amazingly delicious fish-and-vegetable tart for dinner! This salmon quiche is both tasty and nourishing—bake it for company or serve it as a light supper. Salmon and asparagus pair beautifully here, though you can swap the asparagus for other vegetables if you like. With the creamy custard filling, it's simply divine!

olya1989Author avatar
Recipe author
Lauren quiche with shortbread salmon
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 10 g
Fats 29 % 10 g
Carbohydrates 41 % 14 g
191 kcal
GI: 14 / 0 / 86
  • Prep all the ingredients before you start. Thaw the pastry. Wash the leek, blot it dry, and chop it finely. Wash and dry the asparagus, cut it into small pieces, and set aside a few whole spears to garnish the finished tart. Cut the salmon into small pieces. Wash, dry, and chop the dill and green onion. Preheat the oven to 400°F (200°C). Use a tart pan about 6 inches across with 2-inch sides. Press the pastry into it, level it, form the sides, and trim off the excess. Chill the crust in the fridge for 15 minutes. Then lay a piece of parchment over the dough and fill it with pie weights—dried peas, beans, rice, lentils, or buckwheat all work. Bake in the preheated oven for 10 minutes, then remove the parchment and weights and bake another 8 minutes, until golden. Lower the oven to 325°F (160°C) and take the crust out. Brush the bottom evenly with the mustard. Set a large skillet over medium heat, add the butter, and let it melt. Add the leek and cook, stirring constantly, for 5 minutes, until soft. Take the pan off the heat. In a separate bowl, combine the salmon pieces, chopped asparagus, and sautéed leek. Mix and spread over the mustard-brushed crust. In another bowl, whisk the eggs with the cream, then add the salt, dill, and green onion and stir. Pour this mixture over the filling. Bake the quiche for 45 minutes. Meanwhile, put the reserved asparagus spears in a pot and cover them with boiling water. Let sit 2–3 minutes, then drain. Arrange the spears on the finished quiche and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Asparagus - 20  kcal/100g
  • Dill greens - 38  kcal/100g
  • Steamed salmon - 197  kcal/100g
  • Boiled salmon - 189  kcal/100g
  • Fresh salmon - 140  kcal/100g
  • Shortbread dough - 379  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Leek - 33  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Dijon mustard - 143  kcal/100g

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