Smoked Salmon, Lemon and Aspargus Mini Quiches

April 03, 2021

Smoked Salmon, Lemon and Aspargus Mini Quiches

Hello there!

In the UK, April marks the start of asparagus season and I can't think of a better combination than with smoked salmon and lemon. By mid-spring, I tend to be moving out of my soup-eating phase but I am not quite ready for a full-blown salad yet. That is when a quiche comes in! Light, crisp pastry with a delicious filling, full of smoked salmon, lemon, parsley and asparagus. The perfect spring lunch! Enjoy!

The Recipe: Smoked Salmon, Lemon and Asparagus Mini Quiches

Makes 8 mini quiches

250g short-crust pastry (homemade or shop-bought)
Plain flour, for rolling pastry
100g asparagus, cut into 5cm long pieces
2 eggs
100ml milk (oat milk works well as a dairy-free alternative)
2 tbsp fresh parsley, finely chopped
1 lemon, zested
100g smoked salmon, roughly chopped

Preheat an oven to 180C/Gas Mark 4.

Roll the pastry out on a floured surface to about 3mm and transfer to your quiche tins. The tins I used have a diameter of 4 inches. Prick the base a few times gently with a folk, then line them with parchment paper and baking beans before blind baking for 8-10 minutes.

Cut your asparagus up into 5cm long pieces, ensuring you remove the woody ends. Either steam or boil the asparagus until just tender, this will take about 3 minutes.

In a jug, combine the eggs, milk, parsley and lemon zest. Once the pastry cases are blind baked, remove the paper and baking beans. Add the smoked salmon, then egg mixture and final top with three pieces of asparagus.

Bake on 180C for 15 minutes, then turn the oven down to 150C for 12-15 minutes until the filling has set and the pastry is cooked. The pastry should start to shrink away from the sides when baked. The quiches can be eaten warm or cold. They can also be frozen to save for future lunches.