It has the perfect balance of savory (hello pesto) with a hint of sweetness.

I’ve literally made five variations of it in the past several weeks, sharing it with friends & family along the way.

Rave reviews from all of my taste-testers!

For anyone following a gluten free diet, or looking to incorporate more veggies into their meals, or just loves sweet potatoes as much as I do….this is your new secret weapon!

Sweet potatoes are high in fiber, mineral rich (particularly potassium) and packed with vitamins (particularly immunity boosting Vitamin A / beta-carotene), which has anti-inflammatory properties – that’s music to my ears!

Sweet Potato crust is genius!

I first saw it in a Cooking Light post and instantly knew I would recreate it at home.

The Sweet Potato Crust Method

Because the crust is pre-baked before filling, causing the sweet potatoes to shrink, it’s important to overlap them a good bit and to be sure the diameter of the slices are large enough to stand above the edge of your quiche pan.

I’ve practiced several times now and believe I’ve found the right combination of slice thickness (1/8-inch), diameter (1-inch larger than the height of the pan), and spacing (overlap at least half of each slice).

Using a mandolin set at 1/8-inch thickness makes the slicing a breeze, but you can certainly cut the sweet potatoes by hand.

I found one large sweet potato will do the trick, but buy two just in case. The crust is baked at 375 degrees F. for 20 minutes before adding the fillings.

For the Veggie Quiche Filling

For this Veggie & Pesto Quiche I chose steamed broccoli, asparagus, and zucchini for my veggies, Basil Pesto, and feta and parmesan cheese.

The custard consists of 6 large eggs, 1 cup of heavy cream, salt, pepper and nutmeg.

Place the quiche on a baking sheet then bake a 350 degrees F. for 35-40 minutes, until the center is just firm to the touch.

Allow to cool slightly before slicing.

The result is a perfectly cooked sweet potato crust, with a delicious savory veggie filling.

The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.

Not too ‘eggy’ as my husband would say.

Sweet Potato Crust Veggie & Pesto Quiche is easily one of my new favorite quiches.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Sweet Potato Crust Veggie & Pesto Quiche

This quiche has a perfectly cooked sweet potato crust, with a delicious savory veggie filling. The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.

Course Breakfast, Brunch, Entree, Lunch

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Prebake Sweet Potato Crust 20 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1-2 large sweet potatoes, peeled sliced 1/8-inch thick
• 2 1/2 cups steamed veggies (such as broccoli, zucchini, asparagus, yellow squash)
• 1/4 cup basil pesto recipe link in post
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded parmesan cheese
• 6 large eggs
• 1 cup heavy cream or half & half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch ground nutmeg

Instructions

• Preheat oven to 375° F. Peel and slice sweet potato(s) into 1/8-inch slices. Spray pie plate or quiche pan with cooking spray, then line with sweet potato slices. Slices should be 1-inch taller than sides of pie plate and should be overlapped by half. Place pie plate on a baking sheet and bake for 20 minutes.
• Meanwhile, steam veggies and prepare pesto, reserve. In a mixing bowl, beat eggs with cream, salt, pepper and nutmeg.
• Remove prebaked sweet potato crust from oven. Lower oven temperature to 350° F. Arrange veggies in crust. Sprinkle with pesto and cheeses. Slowly pour custard over filling. Bake for 35-40 minutes, until center is set and just firm to the touch. Allow to cool for 10 minutes before slicing. Delicious served warm or at room temperature.

Previous versions of sweet potato crust quiches. All delicious, but you’ll notice the crust is a bit wimpy. This is where using thicker and larger diameter sweet potato slices comes into play. Go big!

The post Sweet Potato Crust Veggie & Pesto Quiche appeared first on Lemony Thyme.

When we unofficially declared April as Salad Month, I’m not sure my husband was 100% on board.

Don’t get me wrong he loves salad and makes amazing salads with great ingredients (one of the many reasons I love him).

He also loves a steak and potatoes.

This salad is a tribute to him. The salad loving, steak worshiping man of my dreams.

For the Steak

I have come to love grilled flat iron steak. If you’re rolling your eyes, stop right there.

This relatively inexpensive cut of meat when tenderized and sliced properly is so flavorful and tender. It takes on marinade like a boss. And it cooks quickly and evenly. What’s not to love?!

For the Marinade

For the marinade I used my favorite Southwest spice combination of dried oregano, chili powder, and cumin and added crushed Aleppo pepper to give it a little kick.

The lime juice brings the acid and garlic and avocado oil round out the flavors.

I let it hang out in the marinade for about 4 hours. You can go anywhere from 2 hours to overnight.

What to Include in Steak & Potato Dinner

Since this salad is definitely a meal, I added precisely what we would include with a steak & potato dinner.

Oven roasted baby new potatoes, asparagus and mushrooms.

I did parboil the potatoes for 5 minutes first so that they would roast for the same time as the asparagus and mushrooms – 425 degrees F. for 15 minutes. Precisely how long it took to cook and rest our steak.

For the Dinner Salad

Boston Bibb lettuce is so buttery and delicious…it’s ideal for this salad.

And yes, I made a few Steak & Chimichurri Lettuce Wraps.

Future recipe inspiration right there. I see Thai Beef Salad Lettuce Wraps, Korean Beef Bulgogi Lettuce Wraps, Steak Fajitas Lettuce Wraps….the possibilities!!

For the Chimichurri Sauce

The steak marinade imparts some simple southwest flavors with a little heat.

But the Chimichurri Sauce brings bright bold flavor, precisely what it’s intended to do.

Chock-full of fresh herbs and aromatics, Chimichurri is a pesto-like sauce of Argentinian origin and is classically paired with grilled meats.

Fresh parsley and oregano are key, but I also like to add in fresh cilantro along with garlic, red wine vinegar and olive oil.

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds.

Fresh herbs are our friends, they will elevate your recipes giving you more of those aah ha moments. We love those moments.

What’s your favorite summer time treat? I’d love for you to comment below. Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

Print

Steak & Potato Salad {with Chimichurri Sauce}

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds. Fresh herbs are our friends, they will elevate your recipes giving you more of those ahh ha moments.

Course Salad Entree

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Time to Marinate 8 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Steak Marinade

• 1 1.5 pound flat iron steak
• 1/2 cup neutral oil (avocado, vegetable, grapeseed)
• 2 limes, juiced about 3 Tablespoons
• 2 cloves garlic chopped
• 2 Tablespoons ground cumin
• 1 Tablespoon chili powder
• 1 Tablespoon dried oregano
• 1 teaspoon crushed Aleppo chili
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Salad

• 6 cups boston bibb lettuce leaves
• 1 pound baby red or yukon potatoes
• 1 bunch asparagus
• 8 ounces mushroom quartered
• 2 Tablespoons olive oil
• salt & pepper
• 1 avocado sliced
• 1 cup cherry tomtoes halved
• 1/2 small red onion thinly sliced
• 1 cup chimichurri sauce see recipe link in post

Instructions

For the Steak Marinade

• Combine all the marinade ingredients in a gallon-sized zipper top bag or large bowl. Add steak and toss to coat. Place in refrigerator for 4-8 hours.

For the Salad

• On a large platter, arrange lettuce leaves, tomatoes, red onion and avocado. Prepare chimichurri sauce (see recipe link in post).
• Preheat oven to 425° F. Place the potatoes in a pan covered with water, bring to a boil and cook for 5 minutes. Drain and place on a baking sheet with asparagus and mushrooms. Drizzle with olive oil and sprinkle with salt & pepper. Bake for 15 minutes. Arrange on platter.
• Grill marinated flat iron steak until internal temperature reaches 135 degrees for medium rare. Allow to rest 5-10 minutes before thinly slicing. For the most tender results, it's important to slice across the grain. Arrange sliced steak on platter. Spoon chimichurri sauce over steak.

The post Satisfying Steak & Potato Dinner Salad {with Chimichurri Sauce} appeared first on Lemony Thyme.

Truth.

I wanted to deliver something beautiful, vibrant and healthy to a special new mom who had just done the same.

Let’s start with this bowl of veggie love.

I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.

I blanched the corn on the cob, asparagus and green beans for just a minute or two.

Everything else is raw.

As much as I could dive right into that happy bowl, I wanted to make it a little more comfortable.

Remember, we’re talking new mom :)

So I added tender orzo pasta to the mix and swaddled it in Fresh Herb Vinaigrette.

Oh how I love a chopped salad.

Sure it takes a little time to slice and dice but in the end the message it delivers is clear ~ you are loved.

Couldn’t we all benefit from that message.

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer.

Beautiful, vibrant and healthy is the goal.

Fresh bright flavors is what we love and enjoy.

Sending warm hugs to Nicole & CJ as you navigate this amazing parenthood journey (my dream job).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Spring Chopped Salad

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer. Beautiful, vibrant and healthy is the goal. Fresh bright flavors is what we enjoy.

Course Salad

Prep Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4-6 cups diced fresh veggies I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.
• 1/2 pound orzo pasta prepared according to package instructions
• 4 cups baby arugula
• 1 cup Fresh Herb Vinaigrette Recipe link in post
• salt & pepper to taste

Instructions

• Blanch corn on the cob, asparagus and green beans in boiling water for just a minute or two. Then plunge into an ice bath to cool. Remove corn from the cob. Cut all remaining veggies, except arugula, into small diced pieces. Toss cooked orzo with chopped veggies and fresh herb vinaigrette. Serve over a bed of baby arugula.

The post Spring Chopped Salad Delivers Comfort appeared first on Lemony Thyme.

When I looked into the eyes of my beautiful new fridge I saw shelves and drawers overflowing with ingredients that begged for a chance to play nicely together.

The result of nonstop cooking for a week straight.

Have you seen our March Meatball Madness posts??!

When I studied the contents it became blatantly obvious that my fridge and my well-being needed a big pot of soup!

I’m going to make this a relatively wordless Wednesday post. After all we are just making soup! Even if this Spring Thyme Green Minestrone soup is extra special in my humble opinion. The recipe below is more of a guide, there is plenty of room for making this your own between the fresh veggie choices, the type of herbs and seasonings, the beans and pasta, even what you swirl into your bowl.

Fresh Basil Pesto and/or grated parmesan cheese swirled into this veggie packed soup is delicious and boosts the green factor.

This Spring Thyme Green Minestrone soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it’s the perfect way to Share the Love with your friends and neighbors.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Spring Thyme Green Minestrone

This Spring Thyme Minestrone Soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it's the perfect way to Share the Love with your friends and neighbors.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

Veggies

• 8-10 cups fresh veggies, diced or sliced such as: carrot, onion, celery, leek, fennel, shallot, jalapeno, spinach, kale, asparagus, zucchini, cabbage, broccoli
• 2-3 cloves garlic minced
• 8 cups vegetable broth
• 2 cans white beans, drained & rinsed such as: butter beans, great nothern beans, cannellini beans
• 1/2 cup fresh herbs, fine chopped such as: parsley, rosemary, thyme, basil, cilantro
• 2 Tablespoons freshly grated ginger
• 2 Tablespoons fresh squeezed lemon juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ditalini pasta cooked al dente and reserved
• 1/2 cup basil pesto optional, to swirl in soup for serving
• freshly grated parmesan cheese optional, to grate onto soup for serving

Instructions

• In a large stock pot or dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Add in your 'hard' vegetables, like carrots, onion, celery, garlic, fennel, leeks, shallot, jalapeno. Saute until almost tender, about 10 minutes. Then add in your 'soft' vegetables, like spinach, kale, asparagus, zucchini, cabbage, broccoli. Continue to saute for another 5-7 minutes.
• Add vegetable broth, beans, and fresh herbs. Bring to a light simmer then add the ginger, lemon juice and seasonings. Adjust to taste. Simmer for about 10 minutes to allow the flavors to mingle.
• Meanwhile prepare ditalini (or other favorite small pasta) al dente. Reserve.
• To serve. Place some cooked pasta in bowls. Ladle in hot soup. Swirl with basil pesto and freshly grated parmesan cheese. Enjoy! Don't forget to Share the Love!

The post Spring Thyme Green Minestrone appeared first on Lemony Thyme.

A bright colorful summer salad made from simple ingredients. This salad is the perfect light meal or fresh-flavor side dish. It’s begging to be shared.

Summer Salads are a thing you know. Their pictures are gracing the covers of magazines at the grocery store checkout line. Social media newsfeeds are bursting with inspiration. Backyard picnic tables have come to life with these gorgeous edible artworks.

This Asparagus & Melon Salad was built around crispy Prosciutto. Crispy Prosciutto is simply achieved by baking at 400 degrees for 10-12 minutes. The prosciutto adds a delicate salty crunch, yet melt in your mouth, bacon-like happiness.

As I recall growing up, every cocktail party my mom would host included cantaloupe wrapped in prosciutto. The sweet and salty flavors are fabulous together.

Melons and corn are so fresh and flavorful this time of year. Making them a natural addition to our Asparagus & Melon Salad with Crispy Prosciutto.

Add fresh basil, fresh mozzarella, and a generous drizzle of basil vinaigrette and you’ve got a party on the platter. Every bite of this salad is literally bursting with flavor.

Our fresh herb gardens are doing quite well this summer. I’m happy to say the basil is thriving and begged to be included in this salad. We have become obsessed with this basil vinaigrette recipe from What’s Gaby Cooking. It has made it’s way onto many a salad, we’ve tossed it with roasted veggies, and stirred it into rice. It’s bright flavor is addicting and perfect with our Asparagus & Melon Salad with Crispy Prosciutto!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Asparagus & Melon Salad {with Crispy Prosciutto}

A bright colorful summer salad is the perfect light meal or fresh-flavor side dish begging to be shared.

Course Salad

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salad

• 1 cantaloupe scoop into balls using small ice cream scoop
• 1 bunch fresh asparagus ends trimmed
• 2 ears raw corn on the cob kernels
• 8 slices good quality prosciutto
• 1 large ball fresh mozzarella

For the Basil Vinaigrette

• 2 cups fresh basil leaves tightly packed
• 1 small shallot chopped
• 1 clove garlic
• 2 Tbl red wine vinegar
• 1/2 cup olive oil
• 1 pinch red pepper flakes
• 1/2 tsp salt

Instructions

For the Basil Vinaigrette

• Combine all ingredients in a food processor or blender and blend for one minute. Reserve. Unused dressing can be stored in refrigerator for up to 5 days.

For the Salad

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Place prosciutto slices in circles about 1" apart, turning edges under slightly to prevent burning. Baked for 10-12 minutes until golden brown. Cool on a rack.
• Meanwhile, bring a large saute pan of water to a boil, add trimmed asparagus and blanch for 1 minute. Remove and place in bowl of ice water to stop cooking. Drain and reserve.
• To plate, arrange melon, blanched asparagus, raw corn kernels, pieces of fresh mozzarella and crispy prosciutto on a large platter. Generously drizzle with basil vinaigrette and fresh basil leaves. Enjoy!

The post Asparagus & Melon Salad {with Crispy Prosciutto} appeared first on Lemony Thyme.

Asparagus & Goat Cheese Tart

Asparagus lined one side of my grandfather Boppy’s garden, the only barrier between me and the glorious blueberry bushes.  It seemed with each days passing it grew a foot taller.  It’s feathering shoots locked hands making it nearly impossible to pass through.  I had no use for it when I was eight. 

This was not your everyday backyard garden.  As I recall it was at least the size of a football field.  Yes, I realize that would be highly unlikely.  However, as a kid who stood no more than 4ft tall, the garden rows went on for miles.  Okay, also highly unlikely.  What I can say with certainty is this was the most beautiful garden I have ever seen.  Boppy had a way of teaching that completely captivated our attention.  We learned how to tell if carrots were ready to be plucked by gently running our little fingers around tip of the fruit.   We also learned that a bit of dirt won’t hurt you and there’s nothing like fresh produce straight from the garden.

There was not a weed to be found in this gigantic garden (it really was big).  This was due in great part to the fact that for spare change we would gladly pull weeds all morning to take our earnings down to the corner Penny Candy Store in the afternoons.   As I grew, the garden got smaller.  My grandparents aged, and I became more interested in boys than gardening.  My time in the garden slowly dwindled.  What I would give now to spend another morning in the garden with Boppy.  All the things I would ask him.  Like how to know when it’s time to pick the asparagus.  Seems I may have a use for it now.

When I saw this Asparagus & Goat Cheese Tart from James & Everett I knew I had to make it.  I was already on a puff pastry kick and the asparagus is absolutely gorgeous right now.  I was a bit giddy just thinking about this loveliness.

To begin the puff pastry is rolled out on a floured surface to about a 16″x10″ rectangle.  You then fold in about 1″ of the edges to make a frame.  Gently score just inside the folded edge with a sharp knife.  At every 1/2″ interval, use a fork to pierce the dough.   Then bake the prepared pastry at 400 degrees for about 15 minutes or until lightly browned.

Sprinkle the crumbled goat cheese over the top of the pastry.  Cut the ends off the precooked aparagus leaving just the right length to fit between the pastry frame.  Place the spears side by side, alternating direction until the goat cheese is covered.

Drizzle the asparagus with olive oil, and season lightly with salt and pepper. Bake for 20 to 25 minutes, or until the asparagus is tender.  Allow to rest 5 minutes before cutting.

I served this tart with brunch, however it would make a wonderful appetizer.

Print

Asparagus & Goat Cheese Tart

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author James & Everett

Ingredients

• 1 sheet puff pastry
• 1 1/2 cups goat cheese crumbles
• 1 1/2 lbs. asparagus steamed until just tender and bright green.
• 1 Tbl. olive oil
• sea salt & freshly cracked pepper

Instructions

• Preheat oven to 400 degrees.
• Roll the puff pastry out on a floured surface to about a 16″x10″ rectangle. Fold in about 1″ of the edges to make a frame. Gently score just inside the folded edge with a sharp knife. At every 1/2″ interval, use a fork to pierce the dough. Then bake the prepared pastry for about 15 minutes or until lightly browned.
• Sprinkle the crumbled goat cheese over the top of the pastry. Cut the ends off the precooked asparagus leaving just the right length to fit between the pastry frame. Place the spears side by side, alternating direction until the goat cheese is covered.
• Drizzle the asparagus with olive oil, and season lightly with salt and pepper. Bake for 20 to 25 minutes, or until the asparagus is tender. Allow to rest 5 minutes before cutting.

The post Asparagus & Goat Cheese Tart appeared first on Lemony Thyme.

Okay these were a hit.  Fresh asparagus coated in panko breadcrumbs then baked to crispy perfection.  Asparagus Fries.  Look at you giving Zucchini Fries a run for their money.

Seasoned flour, egg wash, seasoned panko breadcrumbs, then onto a rack lined baking sheet.  Into a 450 degree oven for 10 minutes until nice and crispy.  That’s it.  Serve ’em up.  I served our Asparagus Fries with a side of Maple Dijon Dipping Sauce.

Found this recipe on my personal Facebook page.  My sister is always on the look out for me/us type recipes and shares ideas on my page.  Let’s all thank Sarah for these yummy Asparagus Fries.

Print

Asparagus Fries {with Maple Dijon Dipping Sauce}

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author adapted from Rebecca Ortiz Mansfield

Ingredients

For fries…

• 1 pound asparagus trimmed
• 1/2 cup flour
• 1 tsp. of favorite seasoning
• 2 eggs lightly beaten
• 1 cup seasoned panko breadcrumbs
• 1/2 cup grated parmesan
• salt and pepper to taste

For maple Dijon dipping sauce…

• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup maple syrup

Instructions

For fries…

• Dredge the asparagus in the flour combined with seasoning, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.
• Place the asparagus on a wire rack on a baking sheet and bake in a preheated 450 oven until golden brown, about 10 – 12 minutes.

For maple Dijon dipping sauce…

• Combine ingredients and chill.

Notes

Easily converted to Gluten Free by using GF Panko.

The post Asparagus Fries {with Maple Dijon Dipping Sauce} appeared first on Lemony Thyme.

Veggie Pancakes with Fried Eggs.

The light coming through our back windows this morning is brighter than usual.  The angle in which it reaches the kitchen creates a spot light.  On to the stage steps these gorgeous veggie pancakes.

I did not plan for this.  When I opened the refrigerator door I was reaching for coffee cream.  Instead out came zucchini, summer squash, asparagus, carrots and scallions.

Apparently it was their time to shine.  Shredded veggies tossed in a simple batter made from flour, egg, buttermilk, panko crumbs and seasoning.

Pan sautéed until golden brown on each side.  Simply served topped with fried eggs.

A star is born.

Now.  On to that cup of coffee.

The post Veggie Pancakes Topped with Fried Eggs appeared first on Lemony Thyme.

Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg}

While many people enjoy hash browns or home fries for breakfast, we typically don’t think of a baked potato as a go-to morning meal.  I’m here to tell you this dish has everything you need (with the exception of a side of bacon) and weighs in at under 250 calories. 

That makes this Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg} a Healthy Choice for any meal of the day.  Simply begin with a Perfectly Baked Sweet Potato, that is naturally low in fat, high in Vitamin A and beta carotene.  Then top with a fried egg (non-stick skillet and olive oil spray) and steamed fresh asparagus drizzled with a little EVOO and a sprinkle of sea salt and freshly cracked pepper.  Finish with a spoonful of crumbled goat cheese.  Delicious.

The post Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg} appeared first on Lemony Thyme.

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.

Print

Salmon & Asparagus Quiche {For Two}

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 1 Pillsbury refrigerated pie crust
• 2-3 ounces cooked salmon
• 12-15 asparagus spears cooked
• 2 eggs
• 1/2 cup heavy cream
• 1/2 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.

The post Salmon & Asparagus Quiche {with Fresh Herbs} appeared first on Lemony Thyme.