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Salmon & Asparagus Quiche

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 QuicheSalmon & Asparagus QuicheSalmon & Asparagus QuicheSalmon & Asparagus Quiche

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Salmon & Asparagus Quiche {For Two}
Prep time
Cook time
Total time
Serves: 2
  • 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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Whisk together eggs, cream, cheese, herbs, salt & pepper. Pour over salmon and asparagus.
  4. 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.
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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