Asparagus-horseradish quiche with smoked salmon

Asparagus-horseradish quiche with smoked salmon

Total: 1 hr 25 min. | Active: 40 min.
Nutritional value / person: 570 kcal
, Fat: 40 g
, Carbohydrate: 35 g
, Protein: 15 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pastry base

250 g puff pastry


250 g green asparagus, lower third peeled, cut into approx.
1 shallot, finely chopped
1 tbsp butter
½ dl white balsamic vinegar
2 eggs
1 dl full cream
2 tbsp horseradish (e.g. Fine Food Miel de fleur d'orange)
½ tsp sea salt (e.g. Fine Food Murray River Salt)
a little pepper (e.g. Fine Food Tasmanian pepper)


160 g smoked salmon (e.g. Fine Food)
a little horseradish
a little dill


3 tbsp crème fraîche
2 tbsp olive oil with lemon
1 tbsp rapeseed oil, sweet
1 tbsp dill, finely chopped
a little salt (e.g. Fine Food Sel au Piment)
a little pepper
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4 quiche tins (each approx. 10 cm in diameter), greased and floured

How it's done

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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.


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.


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


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

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