Smoked Salmon and Asparagus Quiche

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

An easy pat-in-the-pan crust makes quiche making a snap!

Ingredients Nutrition


  1. Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  2. Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  3. Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  4. Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
Most Helpful

This is a good solid quiche recipe, even Betty Crocker thought so when they posted it on their site. Not anything wrong with reposting a recipe, but credit should be given where credit is due...even the pat in the pan pie crust quote is the same...

LindySez August 15, 2012

I made a few different quiche at a brunch, & this was the big hit at my brunch. I used fresh baby asparagus (just blanched them for 15 mins in boiling salted water) and used the extra stalks to make a pattern on the quiche like Fairy Nuff's picture. The only change I made was to use a sour cream/milk mix instead of whipping cream. Thanks for a great keeper!

Sweet'n'Spicy Chef March 09, 2009

My guests loved this recipe! I make it often for our family too and it travels well for pot luck suppers/lunches. I've cheated occasionally and used a store-bought crust and it tastes just as good.

burroughsford13 October 20, 2008