Feed & Heal Domestic Violence Survivors In Need →

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.
  • Enjoy!

Recipe adapted from Lemony Thyme

Subscribe to 12 Tomatoes