Salmon and asparagus are a duo that just works. Whether you’re wrapping salmon around asparagus, throwing them together in a salad, or pairing them with pasta, the result is always absolutely delicious — so it’s no surprise that a salmon and asparagus quiche is a breakfast or dinner win. With this recipe, you can also choose between fresh or smoked salmon in the dish.
Salmon and Asparagus Quiche
(makes 4 servings)
- 1 refrigerated pie crust (e.g. Pillsbury)
- 8 ounces fresh cooked salmon or smoked salmon, cut into chunks
- 12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
- 4 eggs
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon minced thyme
- 1 teaspoon minced dill
- Salt and pepper to taste
- Preheat oven to 375 degrees F.
- To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).
- Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.
- While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.
- Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.
- Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.
Recipe adapted from Lemony ThymeSKM: below-content placeholder