Impress Your Guests with Delia Smith’s Famous Salmon and Asparagus Quiche

Salmon and asparagus quiche is a dish that epitomizes the essence of elegant, yet comforting food. It combines the rich, flaky texture of salmon with the tender, slightly earthy flavor of asparagus, all encased in a buttery, crumbly pastry crust. The quiche is versatile and can be served hot or cold, making it perfect for any meal—be it a sophisticated brunch, a light lunch, or a comforting dinner. The blend of ingredients not only offers a delightful taste experience but also presents a visually appealing dish, with the vibrant green of asparagus and the pink hues of salmon set against the golden pastry.

Delia Smith, a revered figure in the culinary world, has a particular recipe for salmon and asparagus quiche that has garnered acclaim for its simplicity, elegance, and undeniable flavor. Delia’s approach to this classic dish emphasizes the importance of quality ingredients and precise cooking techniques to achieve a balanced and satisfying dish. Her recipe is designed to be accessible to home cooks of all levels, guiding them through each step with clarity and expertise. The result is a quiche that is creamy, moist, and bursting with the harmonious flavors of its key components. Whether you’re a long-time fan of Delia Smith or a newcomer to her recipes, this salmon and asparagus quiche is bound to impress, offering a taste of gourmet cooking right in your own kitchen.

Why You’ll Be Glad You Tried This Recipe

Here’s why you’ll be patting yourself on the back for giving it a try:

Impressive Yet Uncomplicated: It balances simplicity with elegance, making it look like you’ve put in much more effort than you actually have. The end result is so visually appealing and flavorful that it’s bound to impress your guests.

Make-Ahead Magic: The ability to prepare this quiche in advance and freeze it takes the stress out of hosting. You can simply thaw it and bake when needed, giving you more time to enjoy with your guests rather than being tied to the kitchen.

Versatility at Its Best: Whether it’s a brunch, lunch, or a light dinner, this quiche fits perfectly into any meal plan. Its versatility also extends to the ingredients, allowing for substitutions based on dietary needs or preferences.

Nutrition Packed: With salmon as a source of omega-3 fatty acids, asparagus for fiber and vitamins, and eggs for protein, this dish is not just tasty but also nutritious.

Flavorful Journey: The combination of flaky pastry, creamy filling, the subtle tang of lemon, and the fresh, herbal notes of dill with salmon and asparagus is a journey of flavors that’s both comforting and refreshing.

A Learning Experience: For those less experienced in the kitchen, this recipe provides a fantastic opportunity to practice skills like pastry making, blind baking, and balancing flavors, all while achieving a delicious outcome.

Everyone’s Invited: It’s easy to adapt this recipe for gluten-free and lactose-intolerant guests, ensuring no one misses out on the deliciousness.

How To Make Salmon and Asparagus Quiche Delia Smith’s Recipe Overview

This quiche isn’t just about the ease; it’s a visually stunning dish that marries the flavors of salmon, asparagus, and dill, wrapped in a buttery pastry crust. The recipe I’m sharing today serves up to eight people, making it ideal for gatherings. From start to finish, including preparation and cooking, allocate approximately 1 hour and 20 minutes. The result is a rich, creamy filling dotted with flakes of salmon and crisp asparagus, all encased in a golden, flaky pastry.

Ingredients:

  • Plain flour, for dusting
  • 1 large onion, finely sliced
  • 62g butter
  • 875g (approximately) shop-bought or homemade shortcrust pastry
  • 125ml milk
  • 1 tsp fennel seeds
  • 500g asparagus, woody ends trimmed and halved lengthways
  • 375ml double cream
  • 375g skinless salmon fillets
  • Zest of 1 large lemon
  • 4 large eggs, lightly beaten
  • ½ small bunch of dill, chopped (stalks removed)
  • 125g grated cheddar cheese

To serve:

  • Fennel and rocket salad

Instructions:

  1. Prep the Pastry: Roll out the pastry on a lightly floured surface to fit a 9-inch quiche or tart pan. Trim the edges, then chill in the fridge for about 20 minutes. Preheat your oven to 190°C (375°F).
  2. Blind Bake: Line the pastry with parchment paper and fill with baking beans. Blind bake for 15 minutes. Remove the beans and paper, then bake for another 5 minutes until just golden.
  3. Cook the Filling: While the crust bakes, melt the butter in a pan over medium heat. Add the onion and fennel seeds, cooking until the onion is soft and translucent. Add the asparagus and cook for another 3-4 minutes. Set aside to cool slightly.
  4. Prepare the Salmon: In another pan, gently cook the salmon fillets in milk until just done, about 4-5 minutes each side. Let cool, then flake into large pieces.
  5. Mix the Quiche Filling: In a large bowl, combine the double cream, eggs, dill, lemon zest, cooked onion and asparagus mixture, and flaked salmon. Season with salt and pepper.
  6. Assemble: Scatter half the grated cheese over the base of the pre-cooked pastry. Pour the quiche filling into the pastry shell, then top with the remaining cheese.
  7. Bake: Bake for 35-40 minutes, or until the filling is set and the top is golden brown. Let cool slightly before serving.

Nutritional Value (per serving):

Calories: 520 kcal

Protein: 25g

Carbohydrates: 28g

Fat: 36g

Saturated Fat: 22g

Cholesterol: 200mg

Sodium: 420mg

Fiber: 2g

Also Read: Delia Smith Jacket Potatoes Recipe

FAQs:

Can I use frozen asparagus?

Certainly, frozen asparagus can be a convenient alternative when fresh isn’t available. Thaw it thoroughly and pat dry to eliminate any excess water, which is important to prevent the quiche from becoming watery. While the texture may differ slightly from fresh, the flavor remains robust, making it a suitable option for this recipe.

Is it possible to make this quiche with a gluten-free crust?

Yes, adapting this recipe for a gluten-free diet is straightforward by using a gluten-free pastry for the crust. Many stores offer ready-made gluten-free pastry options, or you can make your own using gluten-free flour blends. Just ensure to check the pastry’s baking instructions as they may vary slightly from those for wheat-based pastry.

How long can this quiche be frozen for?

This quiche can be frozen for up to 3 months without compromising its taste or texture, making it an excellent make-ahead dish. Wrap the quiche tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. To enjoy, thaw it in the refrigerator overnight before reheating, which helps preserve its moisture and flavor.

Can I replace salmon with another type of fish?

Yes, the recipe is versatile, allowing for various fish substitutes. Smoked trout is a fantastic alternative, offering a similar fatty texture and rich flavor. Cooked, flaked tuna or even shrimp can also work well, adjusting cooking times accordingly. This adaptability makes the quiche suitable for different tastes and available ingredients.

What’s the best way to reheat the quiche?

For the best results, reheat the quiche in a preheated oven at 160°C (320°F) for 15-20 minutes or until thoroughly warmed. This method helps retain the quiche’s texture and flavor, unlike microwaving, which can sometimes lead to a soggy crust. If the quiche is frozen, remember to thaw it in the refrigerator first to ensure even reheating.

Conclusion:

This Salmon and Asparagus Quiche is a true delight, embodying the essence of spring with its fresh flavors and vibrant colors. Whether you’re hosting a brunch, lunch, or even a casual dinner, this quiche promises to be a crowd-pleaser. Enjoy the preparation as much as the feast, and remember, cooking is not just about feeding the body but also the soul. Happy cooking!

Delia Smith Salmon and Asparagus Quiche Recipe

Delia Smith Salmon and Asparagus Quiche Recipe

Total Time 1 hour 20 minutes
Servings 8 people
Calories 520 kcal

Ingredients
  

  • Plain flour for dusting
  • 1 large onion finely sliced
  • 62 g butter
  • 875 g approximately shop-bought or homemade shortcrust pastry
  • 125 ml milk
  • 1 tsp fennel seeds
  • 500 g asparagus woody ends trimmed and halved lengthways
  • 375 ml double cream
  • 375 g skinless salmon fillets
  • Zest of 1 large lemon
  • 4 large eggs lightly beaten
  • ½ small bunch of dill chopped (stalks removed)
  • 125 g grated cheddar cheese

To serve:

  • Fennel and rocket salad

Instructions
 

  • Prep the Pastry: Roll out the pastry on a lightly floured surface to fit a 9-inch quiche or tart pan. Trim the edges, then chill in the fridge for about 20 minutes. Preheat your oven to 190°C (375°F).
  • Blind Bake: Line the pastry with parchment paper and fill with baking beans. Blind bake for 15 minutes. Remove the beans and paper, then bake for another 5 minutes until just golden.
  • Cook the Filling: While the crust bakes, melt the butter in a pan over medium heat. Add the onion and fennel seeds, cooking until the onion is soft and translucent. Add the asparagus and cook for another 3-4 minutes. Set aside to cool slightly.
  • Prepare the Salmon: In another pan, gently cook the salmon fillets in milk until just done, about 4-5 minutes each side. Let cool, then flake into large pieces.
  • Mix the Quiche Filling: In a large bowl, combine the double cream, eggs, dill, lemon zest, cooked onion and asparagus mixture, and flaked salmon. Season with salt and pepper.
  • Assemble: Scatter half the grated cheese over the base of the pre-cooked pastry. Pour the quiche filling into the pastry shell, then top with the remaining cheese.
  • Bake: Bake for 35-40 minutes, or until the filling is set and the top is golden brown. Let cool slightly before serving.

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