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Salmon & Asparagus Quiche is definitely the best way I’ve incorporated leftovers into a dish in a long time. Asparagus is so beautiful right now that I had to buy two bunches. One I used in an Asparagus & Goat Cheese Tart. And one I served along side a gorgeous piece of baked salmon. There was just enough of both leftover to make a two person Salmon & Asparagus Quiche.
Salmon & Asparagus Quiche {For Two}
Prep time
Cook time
Total time
Serves: 2
Ingredients
- 1 Pillsbury refrigerated pie crust
- 2-3 ounces cooked salmon
- 12-15 asparagus spears, cooked
- 2 eggs
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 tsp. minced fresh herbs, such as thyme, dill, or tarragon
- salt & pepper
Instructions
- Preheat oven to 375 degrees.
- Line a medium size quiche or pie pan with the crust, trim then crimp edges. With a fork, poke several holes in the bottom. Pre-bake for 3-5 minutes. Remove and fill with cooked salmon and asparagus.
- Whisk together eggs, cream, cheese, herbs, salt & pepper. Pour over salmon and asparagus.
- Place pan onto a shallow baking tray and bake for 20-25 minutes or until quiche is set and knife inserted in center comes out clean. Remove from oven and allow to rest 5-10 minutes before serving.
Notes
We made a two person quiche. For a full size quiche increase to 4 eggs, 1 cup of cream, and one cup of Parmesan cheese. Increase salmon and asparagus as desired. Bake 35 - 40 minutes.
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This gets a two thumbs up! Delish! Definitely something I will make again.
Hi Libby,
Can I substitute fat free half and half for the heavy cream?
Absolutely Christi. Enjoy.
Hello Libby! Thank you for bringing over your Salmon asparagus quiche to my Breakfast & Brunch Recipe Party! I gathered all the recipes on my blog with a link to each recipe. Tell me which one is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! :) http://www.delscookingtwist.com/2013/12/06/breakfast-brunch-party-with-a-twist/
What a great round up Del. So glad to be included. xo Libby