Smoked Salmon and Asparagus Quiche
This is how I get inspired to get myself covered in flour and butter. My friends take me to a fancy French pâtisserie in Auckland and we sink our teeth into the yummiest quiche in my life and then I crave for it for days. Later on I find myself doing a ton of research on quiches and shortcrust pastry to make myself more.
The quiche we had was a smoked salmon quiche with dill and it was to die for. The filling was light and favourful, and the crust was delicate and melted in our mouths. I badly wanted to replicate it when I returned to Johannesburg.
So this is my take on the smoked salmon quiche. Except, being the typical overzealous Asian, I didn’t keep it simple and I had added asparagus, shallots and garlic too. Heh heh.
The hubby loved it. He had it for lunch and I was going to give away the rest of it, but he insisted he could eat it for dinner too. Haha..
I was playing around with my slice, analysing the textures and telling the hubby that it wasn’t worth the effort. Too much work for such a small tart. And then I ate a bite and changed my mind. Home-made crust IS the way to go. Please do not use store bought pastry for this recipe. Make it yourself with the best quality butter you can find. The crust will be so good, it will literally melt in your mouth.
I’m not going to lie. Unless you are a seasoned baker, there’s some work involved in this recipe that may be challenging. But it really was worth the effort. Feel free to use different fillings.. try bacon and gruyere cheese for a quiche lorraine.. or roasted veggies for a vegetarian quiche.. the possibilities are endless.
CLICK HERE for more photos and tips, and for a step by step tutorial + recipe on how to cook this dish.