1. Quiche crust options and scaling filling - plenty of options here, go with what works for you. Recipe makes enough to fill a deep dish tart quiche crust 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep.
- Homemade quiche crust (shortcrust pastry) or store bought frozen shortcrust pastry, fitted into 9"/23cm tart tin or pie dish - prepare and bake per this Quiche Crust recipe, make filling per this recipe.
- Refrigerated pie crust (US/Canada, the type that is unrolled) - fit into 9"/23cm tart tin or pie dish, bake per packet then make filling per this recipe.
- Prepared pie shell - ie the ones that already come fitted in a foil pie dish (frozen or fridge) - smaller than standard quiche tins so you'll need less filling. For most, scale recipe down to 4 eggs. If using Pampas brand (Australia), scale down to 3 eggs.
Different size quiche tins:
- Deep dish (this is what I use) - 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep. Use Filling quantities as written.
- Normal quiche tins - slightly shallower, about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep. Scale recipe down to 4 eggs (click on Servings and slide down).
2. Leek - more delicate than onion, sub with 1/2 cup finely chopped normal onion or sliced eshallots (French onions, the baby onions)
3. Cream - any full fat cream is fine here, normal cream, heavy or thickened. Light will work fine too, but the quiche filling won't have the same rich custardy flavour that we love about quiche!
4. Dill - classic herb pairing with salmon, but still lovely without. Also great with chives, or finely chopped green part of green onions. Parsley doesn't really add any flavour but little green bits always look nice.
5. Salmon - best flavour using smoked salmon, next best using hot smoked salmon (flake into chunks), and third best is cooking fresh salmon (sprinkle with salt and pepper then roast 180C/350F for 15 minutes OR pan fry on medium until barely cooked inside, flake then use).
6. Cheese - gruyere is my favourite but any melting cheese will work fine here, even mozzarella. Monterey Jack, cheddar (white), tasty, pepper jack, Swiss all great.
7. Asparagus - easiest way to trim woody ends off is to snap them, they will naturally break at the right point.
8. Storage/make ahead: Quiche is brilliant reheated. Keep for 3 - 4 days in the fridge then reheat for 15 minutes at 180C/350F in the oven. Or freeze, then defrost a slice (or microwave 1.5 min) then bake for 8 minutes (to crisp base).
9. Nutrition per slice - pretty decent size!