Herbed Asparagus and Smoked Salmon Quiche

Looking for a great brunch idea that is easy and can be made ahead? This quiche fits the bill. I don’t think it even took me 10 minutes to put together. It’s creamy, full of flavor and really showcases asparagus and smoked salmon.

Ingredients:

Cooking spray

6 sheets of phyllo dough

2 (5.2 ounce) packages of herbed cream cheese (like Boursin®)

1 cup half and half

3 large eggs

Salt and pepper to taste

1 shallot, chopped (about 2 Tablespoons)—optional

1 cup chopped asparagus (tips reserved)

4 ounces sliced smoked salmon (1 ounce reserved)

Fresh chives and sour cream to serve

Directions: Preheat oven to 350 degrees F. Spray a 9 inch pie plate with cooking spray. Lay one sheet of phyllo in the plate and spray with cooking spray. Repeat until all phyllo sheets are used.

In a mixing bowl, beat the cream cheese, half and half, eggs and salt/pepper with an electric mixer until thoroughly combined. Add in the shallots, asparagus (keeping tips reserved) and 3 ounces of the smoked salmon.

Pour the filling into the phyllo crust and bunch up the phyllo to form a high edge. Spray the phyllo crust with more cooking spray. Cover the edges with strips of foil to keep them from browning too quickly.

Bake for 30 minutes. Remove from the oven, discard the foil strips and place the asparagus tips and remaining smoked salmon on top of the filling, pushing down slightly. Give the whole thing another spritz of cooking spray—it will keep the asparagus tips and smoked salmon from looking dry.

Bake for another 30 minutes or until the quiche is set in the middle.  

Remove from the oven and let rest for 15 minutes before serving in wedges with sour cream and chives. This quiche can also be served at room temperature or even cold.