Gruyere Salmon Asparagus Quiche

Here is my favorite salmon asparagus quiche recipe, with a buttery Pillsbury pie crust, fresh asparagus and leeks, smoked salmon ribbons, plenty of gruyere cheese, and fresh dill.

This quiche has become our go-to brunch recipe when we have guests over. I love that you can make it the night before and just pop it in the oven in the morning. Plus, it tastes just as good at room temperature, which makes serving a crowd so much easier.

What Kind of Salmon Should I Use?

For this quiche, smoked salmon is the way to go since it adds a rich, savory flavor without needing to cook it first. You can find smoked salmon in most grocery stores, usually near the deli section or with the refrigerated seafood. Hot-smoked salmon (the kind that flakes apart) or cold-smoked salmon (the silky, thinly sliced kind) both work great here, so just grab whichever you prefer or whatever’s on sale. If you’re buying pre-packaged smoked salmon, check the expiration date and make sure it smells fresh and ocean-like, not fishy or sour.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Quiche crust: Any store-bought pie crust works great here – shortcrust pastry, regular pie shell, or even puff pastry if you want something flakier. You can also make your own from scratch if you’re feeling ambitious.
• Leek: If you can’t find leeks, use a medium yellow onion or 3-4 shallots instead. They’ll give you a similar mild onion flavor without overpowering the dish.
• Asparagus: Broccoli florets, green beans, or spinach make good alternatives. Just make sure to chop them into bite-sized pieces and cook them briefly before adding to the quiche.
• Cream: You can use half-and-half or whole milk instead, though the quiche will be slightly less rich. For a lighter version, try a mix of milk and sour cream.
• Gruyere: Swiss cheese, white cheddar, or gouda work nicely here. Each brings its own flavor, but they all melt well and complement the salmon.
• Smoked salmon: Regular cooked salmon, canned salmon (drained well), or even cooked shrimp can step in. If using fresh salmon, cook it first and flake it into pieces.
• Dill: Fresh parsley, chives, or tarragon can replace dill if needed. Dried dill works too – just use about 2 teaspoons instead of fresh.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche is skipping the pre-bake step for your crust, which leads to a soggy bottom – always bake your pie shell for 10-15 minutes before adding the filling to create a barrier that keeps it crisp. Another common error is overbaking, so pull your quiche from the oven when the center still has a slight jiggle (it will continue cooking as it rests), rather than waiting for it to be completely firm. To prevent a watery quiche, make sure your leeks and asparagus are well-drained after cooking, and if using frozen vegetables, thaw and pat them completely dry first. Finally, don’t slice into your quiche immediately after baking – letting it rest for those 10 minutes allows the custard to set properly and makes for cleaner, neater slices.

What to Serve With Salmon Asparagus Quiche?

This quiche is rich and filling, so I like to serve it with something fresh and light on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly and adds a nice peppery bite. You could also go with a mixed green salad tossed with cherry tomatoes and cucumber, or even some roasted baby potatoes if you want something a bit heartier. For brunch, I love pairing it with fresh fruit like berries or melon, and maybe some crusty bread if anyone wants an extra bite on the side.

Storage Instructions

Store: Keep your leftover quiche covered with plastic wrap or aluminum foil in the fridge for up to 3 days. It makes a great breakfast or lunch option throughout the week, and honestly tastes just as good the next day!

Freeze: You can freeze this quiche either before or after baking. Wrap it tightly in plastic wrap and then aluminum foil, and it’ll keep for up to 2 months. If freezing unbaked, add about 10-15 extra minutes to the baking time when you’re ready to cook it.

Reheat: Warm individual slices in the microwave for about 45-60 seconds, or reheat the whole quiche in a 300°F oven for 15-20 minutes until heated through. The oven method keeps the crust nice and crisp, while the microwave is quicker for single servings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3700
• Protein: 110-120 g
• Fat: 240-260 g
• Carbohydrates: 210-230 g

Ingredients

For the crust:

• 1 pie crust (I always use Pillsbury for a consistent flakey texture)

For the filling:

• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 leek
• 3 garlic cloves
• 10 asparagus (woody ends trimmed and cut into 1-inch pieces)
• 5 eggs
• 1.25 cups cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tbsp fresh dill
• 8 oz smoked salmon (cut into 1/2-inch ribbons for even distribution)
• 3/4 cup gruyere cheese

For the garnish:

• dill sprigs
• smoked salmon

Step 1: Prepare the Pie Crust

• 1 pie crust

Preheat your oven to 180°C (350°F).

Remove the pie crust from the freezer and place it in a 9-inch pie dish or similar size.

Prick the bottom with a fork several times to prevent excessive puffing, then partially bake according to package directions (usually 8-10 minutes) until it’s just set but still pale.

This prevents a soggy bottom layer later.

Remove from oven and set aside to cool slightly while you prepare the filling components.

Step 2: Sauté the Aromatics and Asparagus

• 1.5 tbsp butter
• 1 leek
• 3 garlic cloves
• 10 asparagus

While the crust bakes, slice the leek into thin rounds (white and light green parts only) and mince the garlic cloves.

Trim the woody ends from the asparagus and cut the spears into 1-inch pieces, separating the tender tips from the thicker stems.

Melt the butter in a large skillet over medium heat, then add the sliced leeks and garlic, cooking for about 2 minutes until softened and fragrant.

Add only the asparagus stems (not the tips yet) and cook for another 2 minutes, then remove from heat.

I like to keep the asparagus tips raw at this stage—they’ll cook perfectly in the custard and stay vibrant green.

Step 3: Build the Filling Layers

• sautéed leek and asparagus mixture from Step 2
• 5.3 oz smoked salmon
• 3/4 cup gruyere cheese

Spread the sautéed leek and asparagus stem mixture from Step 2 evenly over the partially baked pie crust.

Distribute 2/3 of the smoked salmon ribbons over the vegetables, followed by the gruyere cheese, which will anchor everything together and create pockets of flavor throughout the quiche.

Step 4: Prepare and Pour the Custard

• 5 eggs
• 1.25 cups cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tbsp fresh dill

In a bowl, whisk together the eggs, cream, fresh dill, salt, and pepper until well combined and uniform in color.

Pour this custard mixture slowly over the fillings in the crust, allowing it to settle and distribute evenly.

The custard should come up about 3/4 of the way up the sides of the crust.

I find whisking for about 30 seconds ensures the eggs are fully incorporated, which prevents any eggy texture issues.

Step 5: Bake and Finish with Toppings

• asparagus tips
• 2.7 oz smoked salmon

Place the quiche in the preheated oven and bake for about 35 minutes.

Remove it briefly and arrange the reserved asparagus tips and remaining salmon ribbons on top in a decorative pattern, then return to the oven for the final 5 minutes of baking.

The quiche is done when the custard is set but still slightly jiggly in the very center (about 40 minutes total), and the top has a light golden color.

Step 6: Rest and Serve

• dill sprigs
• smoked salmon

Remove the quiche from the oven and let it rest at room temperature for 10 minutes before slicing.

This resting period allows the custard to firm up slightly and makes for cleaner slices.

Garnish with fresh dill sprigs and a few smoked salmon pieces if desired, then slice into wedges and serve warm or at room temperature.

Gruyere Salmon Asparagus Quiche

Delicious Gruyere Salmon Asparagus Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Calories: 3600

Ingredients Method

Ingredients

  

For the crust

• 1 pie crust (I always use Pillsbury for a consistent flakey texture)

For the filling

• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 leek
• 3 garlic cloves
• 10 asparagus (woody ends trimmed and cut into 1-inch pieces)
• 5 eggs
• 1.25 cups cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tbsp fresh dill
• 8 oz smoked salmon (cut into 1/2-inch ribbons for even distribution)
• 3/4 cup gruyere cheese

For the garnish

• dill sprigs
• smoked salmon

Method

 

1. Preheat your oven to 180°C (350°F). Remove the pie crust from the freezer and place it in a 9-inch pie dish or similar size. Prick the bottom with a fork several times to prevent excessive puffing, then partially bake according to package directions (usually 8-10 minutes) until it's just set but still pale. This prevents a soggy bottom layer later. Remove from oven and set aside to cool slightly while you prepare the filling components.
2. While the crust bakes, slice the leek into thin rounds (white and light green parts only) and mince the garlic cloves. Trim the woody ends from the asparagus and cut the spears into 1-inch pieces, separating the tender tips from the thicker stems. Melt the butter in a large skillet over medium heat, then add the sliced leeks and garlic, cooking for about 2 minutes until softened and fragrant. Add only the asparagus stems (not the tips yet) and cook for another 2 minutes, then remove from heat. I like to keep the asparagus tips raw at this stage—they'll cook perfectly in the custard and stay vibrant green.
3. Spread the sautéed leek and asparagus stem mixture from Step 2 evenly over the partially baked pie crust. Distribute 2/3 of the smoked salmon ribbons over the vegetables, followed by the gruyere cheese, which will anchor everything together and create pockets of flavor throughout the quiche.
4. In a bowl, whisk together the eggs, cream, fresh dill, salt, and pepper until well combined and uniform in color. Pour this custard mixture slowly over the fillings in the crust, allowing it to settle and distribute evenly. The custard should come up about 3/4 of the way up the sides of the crust. I find whisking for about 30 seconds ensures the eggs are fully incorporated, which prevents any eggy texture issues.
5. Place the quiche in the preheated oven and bake for about 35 minutes. Remove it briefly and arrange the reserved asparagus tips and remaining salmon ribbons on top in a decorative pattern, then return to the oven for the final 5 minutes of baking. The quiche is done when the custard is set but still slightly jiggly in the very center (about 40 minutes total), and the top has a light golden color.
6. Remove the quiche from the oven and let it rest at room temperature for 10 minutes before slicing. This resting period allows the custard to firm up slightly and makes for cleaner slices. Garnish with fresh dill sprigs and a few smoked salmon pieces if desired, then slice into wedges and serve warm or at room temperature.