Smoked Salmon And Asparagus Quiche

Salmon and asparagus are a winning combination and this rustic quiche makes a perfect lunch time treat. Our goats’ butter makes light and crispy pastry!

Smoked Salmon and Asparagus Quiche Recipe


  • Pastry
    • 250g Plain flour
    • 125g St Helen's Farm goats butter
    • Pinch salt
    • Cold water to mix
  • Filling
    • 3 Eggs
    • 120g pack smoked salmon flakes (we used honey roast)
    • 150g asparagus spears (blanched and drained)
    • 250ml St Helen's Farm goats milk
    • 125g St Helen’s Farm natural yogurt
    • 1 teaspoon Dijon mustard
    • 100g St Helen's Farm goats cheese (grated
    • Chopped fresh dill
    • Salt and pepper to season


  • Step 1

    Rub butter into flour and salt to resemble fine breadcrumbs stir in 2-3 tablespoons cold water, bring together to form a dough, wrap in cling film and chill for at least 30 minutes. Roll out and line 31cm X 21cm rectangular flan tin or 22-24cm skillet/flan dish. Bake blind (line pastry with greaseproof paper and baking beans) at 200°C, fan 180°C, Gas 6 for 10 minutes, cool.

  • Step 2

    Line pastry case with smoked salmon, cheese and arrange asparagus, sprinkle with dill.

  • Step 3

    Whisk together eggs, milk and yogurt or cream with mustard and seasoning, pour into case, careful not to overfill. Place on baking sheet.

  • Step 4

    Bake for 30-35 minutes in pre heated oven until golden and set.