Smoked salmon and asparagus quiches

These mini smoked salmon and asparagus quiches are perfect for any occasion. Try them as a picnic snack, a barbecue starter or with a refreshing salad.

Light Bites
Salmon and asparagus quiches in the baking tray
  • Preparation time 30 minutes (prep. time)
  • Cooking time 20 minutes (cooking time)
  • Serves 12


For the pastry

  • 250g plain flour
  • 125g butter
  • 5g salt
  • water to bind


For the filling base

  • 3 eggs
  • 125ml milk
  • 125ml double cream
  • 5g salt
  • 5g pepper


Extra filling ingredients

  • 150g smoked salmon trimming, shredded
  • 150g asparagus, cut into bite size pieces


  1. For the pastry, place the flour, baking margarine and butter in the bowl of your mixer. Attach the paddle and mix until the mixture resembles fine breadcrumbs.
  2. Change the paddle for the dough hook and whilst mixing on the slowest setting add enough water to make a soft dough, don’t overmix your dough.
  3. Remove from the bowl and place on your workbench.
  4. Roll the pastry out to 2mm thick, and using an 8cm cutter cut 12 rounds.  Place a round into each hole of your muffin trays, using an offcut of the pastry to press firmly into the tray.
  5. For the filling, place the egg, cream and milk in a bowl and whisk together.
  6. Split the asparagus and salmon evenly into the pastry cases, and pour the egg mix between the 12 pastry cases.
  7. Place in the oven at 160 degrees for 20 minutes until the filling is set and the pastry is crisp.