Homemade quiche crust or frozen shortcrust pastry – prepare and bake the crust per Quiche Crust recipe.
Refrigerated pie crust – unroll, fit into a 9″ pie dish or tart tin. Bake per packet directions.
Prepared pie shell (ie comes in foil dish) – bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
Preheat oven to 180C/350F (160C/320F fan forced).
Place cooked quiche crust on a tray.
Asparagus – break woody ends off (Note 7). Cut into 3.5cm / 1.5″ pieces, separate tips from stems (tips for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don’t let them go golden.
Stir in asparagus stems (don’t cook), then remove from stove.
Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat. Top with cheese, pour over egg mixture. Top with remaining salmon and asparagus tips. Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it. Rest for 10 minutes before carefully removing from tin and slicing.
**My own notes**: here’s what I do for my homemade quiche crust:
3 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 1/4 cups (10 ounces) unsalted butter, frozen and grated or super-chilled and cubed into small cubes (I prefer to grate)
4 tablespoons very cold lard or Crisco, cubed
2/3 cup ice water, plus more as needed
Whisk flour with salt in a medium bowl. Using your fingertips, blend in butter and shortening until they resemble small peas. Sprinkle water on top and mix until dough begins to come together; add another tablespoon or 2 of ice water as needed. Turn dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Divide dough in half and pat each half into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 1 hour.
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Source: [Recipe Tin Eats](https://www.recipetineats.com/salmon-quiche/)
Homemade quiche crust or frozen shortcrust pastry – prepare and bake the crust per Quiche Crust recipe.
Refrigerated pie crust – unroll, fit into a 9″ pie dish or tart tin. Bake per packet directions.
Prepared pie shell (ie comes in foil dish) – bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
Preheat oven to 180C/350F (160C/320F fan forced).
Place cooked quiche crust on a tray.
Asparagus – break woody ends off (Note 7). Cut into 3.5cm / 1.5″ pieces, separate tips from stems (tips for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don’t let them go golden.
Stir in asparagus stems (don’t cook), then remove from stove.
Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Top with cheese, pour over egg mixture.
Top with remaining salmon and asparagus tips.
Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Rest for 10 minutes before carefully removing from tin and slicing.
**My own notes**: here’s what I do for my homemade quiche crust:
3 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 1/4 cups (10 ounces) unsalted butter, frozen and grated or super-chilled and cubed into small cubes (I prefer to grate)
4 tablespoons very cold lard or Crisco, cubed
2/3 cup ice water, plus more as needed
Whisk flour with salt in a medium bowl. Using your fingertips, blend in butter and shortening until they resemble small peas. Sprinkle water on top and mix until dough begins to come together; add another tablespoon or 2 of ice water as needed. Turn dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Divide dough in half and pat each half into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 1 hour.