Zesty Salmon and Asparagus Quiche Recipe for Spring Brunch
Homemade salmon and asparagus quiche brings rich, silky flavors to your dinner table. The mouthwatering recipe transforms simple ingredients into a showstopping
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Cooking tools:
- Oven
- Baking sheet
- Baking dish
- Rolling pin
- Pastry brush
- Pan
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Grater
- Spoon
- Spatula
- Pie weights
- Cooling rack
- Aluminum foil
- Parchment paper
- Kitchen timer
- Fork
- Slotted spoon
- Stove
Ingredients
- 300 grams skinless salmon fillets
- 400 grams asparagus, woody ends trimmed, halved lengthways
- 300 milliliters double cream
- 3 large eggs
- 100 grams cheddar cheese, grated
- 700 grams pastry (shop-bought or homemade)
- 50 grams butter
- Plain flour, for dusting
- 1 large onion, halved and cut into thin slices
- 1 teaspoon fennel seeds
- 100 milliliters milk
- 12 sprigs dill, stalks removed
- Zest of 1 lemon
- Fennel and rocket salad (for serving)
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