recipes

Asparagus, Leek & Gruyère Quiche with Smoked Salmon

March 28

This Asparagus, Leek & Gruyère Quiche with Smoked Salmon is the perfect balance of creamy, savoury goodness and fresh, vibrant flavours. The buttery, flaky pastry holds a rich filling of earthy leeks and tender asparagus, while the Gruyère brings a deliciously nutty depth. Topped with silky smoked salmon, dill, and a hit of lemon zest, this quiche is both elegant and comforting. Serve with a crisp salad for the ultimate light lunch or brunch!

Serves 8
1 hour 15 minutes, plus cooling time

Method

1. Preheat the oven to 200°C/180°C fan/350°F/Gas Mark 4
2. Roll your pastry out into a round that is about 14 inches in diameter.
3. Using a rolling pin, transfer the pastry to a shallow 9-inch springform tin. Using your fingers, press the pastry into the bottom and sides of the tin, being careful not to tear the pastry. Trim any overhang with a small, sharp knife and prick the bottom of the pastry with a fork then place a sheet of baking paper over the top of the pastry and fill with baking beans.
4. Place into the oven to cook until you can see the pastry case beginning to brown around the top edges, about 20–25 minutes, then remove from the oven and remove the baking paper and baking beans. Place the pastry case back into the oven to continue to brown for another 10 minutes or so, or until you can no longer see any patches of raw pastry.
5. Remove the pastry case from the oven and turn the oven down to 190°C/170°C fan/340°F/Gas Mark 3
6. Whilst the pastry case is cooking, place a frying pan over a medium-high heat and add the butter. Allow to melt, then add the sliced leeks and fry for 5 minutes until they are golden on one side and slightly softened, but still hold their shape.
7. In a large bowl, whisk 180g gruyère cheese, eggs, and cream together then season with salt and lots of black pepper and mix everything again to combine.
8. Place the leeks, golden brown side up and asparagus into the cooked pastry case then pour over the egg mixture. Crack over a little extra black pepper and sprinkle with the remaining 30g gruyère cheese.
9. Bake until the egg mixture is just set, about 35–45 minutes. It should look slightly puffed and browned around the edges, but still have just the slightest wobble in the centre.
10. Remove the quiche from the oven and let it cool for about 45 minutes.
11. When ready to serve, remove the quiche from the tin and place on a serving plate. Decorate with smoked salmon slices and dill then grate over the zest of ½ a lemon and finish with a drizzle of olive oil and some extra black pepper. Serve with some salad leaves for a lovely lunch.

1 sheet all-butter shortcrust pastry

2 tbsp butter

1 leek, cut into rounds

3.5 oz asparagus, cut into 1-inch pieces

6.3 oz gruyère cheese grated, plus 1 oz extra for the top

6 large eggs

7 oz double cream

3.5 oz crème fraîche

Sea salt & freshly cracked black pepper

To serve:

3.5 oz smoked salmon

Handful of dill, chopped

Zest of ½ a lemon

Extra virgin olive oil

Salad leaves, to serve

1 sheet all-butter shortcrust pastry

25g butter

1 leek, cut into rounds

100g asparagus, cut into 1 inch pieces

180g gruyère cheese grated, plus 30g extra for the top

6 large eggs

200g double cream

100g crème fraîche