Asparagus-horseradish quiche with smoked salmon

Total time: 1hr 25m
Preparation Time: 40m

For 4 people


Ivo Adam

Nutritional Information

Contains 570 Kcal, 15g Protein, 35g Carbohydrates, 40g Fat


  • Pastry base
  • 250 g puff pastry
  • Quiches
  • 250 g green asparagus, lower third peeled, cut into approx.
  • 1 shallot, finely chopped
  • 1 tbsp butter
  • 2 eggs
  • 0.5 dl white balsamic vinegar
  • 2 tbsp horseradish (e.g. Fine Food Miel de fleur d'orange)
  • 1 dl full cream
  • a little pepper (e.g. Fine Food Tasmanian pepper)
  • 0.5 tsp sea salt (e.g. Fine Food Murray River Salt)
  • Topping
  • a little horseradish
  • 160 g smoked salmon (e.g. Fine Food)
  • a little dill
  • Dip
  • 3 tbsp crème fraîche
  • 1 tbsp rapeseed oil, sweet
  • 1 tbsp dill, finely chopped
  • 2 tbsp olive oil with lemon
  • a little salt (e.g. Fine Food Sel au Piment)
  • a little pepper
  • Utensils
  • 4 quiche tins (each approx. 10 cm in diameter), greased and floured

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  • Pastry base

    On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.
  • Quiches

    Sauté the asparagus and shallots in the warm butter. Add the vinegar and simmer until all the liquid has evaporated. Divide the asparagus into the ramekins. Purée the eggs, cream and horseradish, season, distribute into ramekins. Bake for approx. 30 mins. in the bottom half of an oven preheated to 180°C. Remove the quiches from the oven, remove from the ramekins and leave to cool on a rack.
  • Topping

    Top the quiches with the salmon, grate the horseradish over the top and garnish with dill.
  • Dip

    Mix the crème fraîche and remaining ingredients up to and including the dill, season, serve with the quiches.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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