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Home Lentekleurige quiche met zalm en asperges

Easter Spring Festive Fish Main course Family

Easter is the moment to gather around the table with everyone you love. A beautiful quiche with salmon and green asparagus fits that perfectly: festive enough for the occasion, but not unnecessarily complicated. Decorate your table with everything you need for Easter and serve this quiche on a pretty plate for a table to enjoy.

x_ckl_recipe_markerLentekleurige quiche met zalm en asperges Deze luchtige quiche met zalm, groene asperges en een romige vulling is het perfecte middelpunt van je paastafel. Fris, feestelijk en klaar in geen tijd. How to make an Easter quiche with salmon and asparagus? Main course French-Dutch 6 people 20 min 35 min 10 min 65 min

Preheat the oven to 180°C (conventional/top-and-bottom heat).
Roll out the pastry and line a buttered quiche tin (approx. 28 cm) with it. Prick the base with a fork and blind-bake for 10 minutes with baking paper and dry beans or rice on top.
Snap off the tough ends of the asparagus and cut them into 3 cm pieces. Blanche for 2 minutes in boiling salted water and rinse immediately under cold water.
Beat the eggs together with the heavy cream and crème fraîche. Add salt, pepper and grated lemon zest and mix well.
Remove the baking paper and the dried beans (or rice) from the pre-baked base. Tear the salmon into large pieces and spread them over the base, arranging the asparagus pieces around them.
Carefully pour the egg mixture over the filling. Sprinkle the grated Parmesan on top.
Bake the quiche in the preheated oven for 30 to 35 minutes until golden and cooked through. The filling should be just set in the center.
Let the quiche rest for 10 minutes before slicing. Garnish with fresh dill and a few lemon slices.

Easter Spring Festive Fish Main course Family 1 roll ready-made shortcrust pastry (pâte brisée) 200 g smoked salmon 250 g green asparagus 3 eggs 150 ml heavy cream 100 ml crème fraîche 50 g grated Parmesan Zest of 1 lemon Salt and pepper to taste Fresh dill for garnish Butter for greasing the tin Quiche tin (approx. 28 cm) Mixing bowl Whisk Saucepan Chopping board Sharp knife Grater Baking paper Easter easter Pressing & Grating pressing-and-grating Chopping Board chopping-board Whisks whisk ASA Selection Dinnerware Set Saisons - Denim - 18 pieces / 6 people - 6 dinner plates, 6 side plates, and 6 bowls Asa Selection ["Serviesset"] Aperol Spritz Glasses - 450 ml - Official Glass - 6 pieces Aperol ["Spritz Glas"] Cookinglife Cooking Timer Egg Stainless Steel Cookinglife Kookwekker Cookinglife Wine Glass Set Milena 12-Piece - Red Wine Glasses + White Wine Glasses Cookinglife Wijnglazenset Paas Spritz with orange and rosemary foodies-paas-spritz-met-sinaasappel-en-rozemarijn Easter table with deviled eggs and spring vegetables foodies-paastafel-met-gevulde-eieren-en-lentegroenten Easter cake with lemon curd and fresh berries foodies-paastaart-met-lemoncurd-en-verse-bessen Paasdrink met limonade en vers fruit foodies-paasdrink-met-limonade-en-vers-fruit

Recipe

Lentekleurige quiche met zalm en asperges

Deze luchtige quiche met zalm, groene asperges en een romige vulling is het perfecte middelpunt van je paastafel. Fris, feestelijk en klaar in geen tijd.

Course	Main course
Kitchen	French-Dutch
Servings	6 people

Preparation time

Preparation time	20 min
Time in oven	35 min
Stiffen up min.	10 min
Total	65 min

Equipment

Quiche tin (approx. 28 cm)
Mixing bowl
Whisk
Saucepan
Chopping board
Sharp knife
Grater
Baking paper

Ingredients

1 roll ready-made shortcrust pastry (pâte brisée)
200 g smoked salmon
250 g green asparagus
3 eggs
150 ml heavy cream
100 ml crème fraîche
50 g grated Parmesan
Zest of 1 lemon
Salt and pepper to taste
Fresh dill for garnish
Butter for greasing the tin

How to make an Easter quiche with salmon and asparagus?

Preheat the oven to 180°C (conventional/top-and-bottom heat).
Roll out the pastry and line a buttered quiche tin (approx. 28 cm) with it. Prick the base with a fork and blind-bake for 10 minutes with baking paper and dry beans or rice on top.
Snap off the tough ends of the asparagus and cut them into 3 cm pieces. Blanche for 2 minutes in boiling salted water and rinse immediately under cold water.
Beat the eggs together with the heavy cream and crème fraîche. Add salt, pepper and grated lemon zest and mix well.
Remove the baking paper and the dried beans (or rice) from the pre-baked base. Tear the salmon into large pieces and spread them over the base, arranging the asparagus pieces around them.
Carefully pour the egg mixture over the filling. Sprinkle the grated Parmesan on top.
Bake the quiche in the preheated oven for 30 to 35 minutes until golden and cooked through. The filling should be just set in the center.
Let the quiche rest for 10 minutes before slicing. Garnish with fresh dill and a few lemon slices.

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A dish like this deserves a beautiful table. Serve the quiche on sturdy, stylish tableware that can withstand daily use but also looks great at a festive Easter breakfast or lunch. A complete dinnerware set for six makes things extra easy: everyone immediately has what they need and you don't have to adjust anything.

Tip: this quiche is also delicious cold. Make it the evening before and keep it covered in the refrigerator. That way, on Easter Sunday you'll have direct time for the most important thing: enjoying time with the people around you.

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