Easy Salmon and Asparagus Quiche Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Easy Salmon and Asparagus Quiche

Recipe by  

"An easy to make and delectable savory dish that blends a few ingredients into the perfect quiche. It is great heated up the next day for breakfast or brunch."

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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch deep-dish pie plate.
  2. Heat butter in a skillet over medium-high heat; add butter. Cook and stir asparagus in the melted butter, about 2 minutes. Add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. Remove skillet from heat, adding more butter to asparagus to taste.
  3. Season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. Remove skillet from heat and chop salmon into small pieces.
  4. Beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.
  5. Spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. Set pie plate on a baking sheet.
  6. Place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. Let quiche set for 10 minutes before slicing.
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Footnotes

  • Cook's Notes:
  • I find that oven temperatures seem to vary so that is why I suggest checking at 35 minutes. That works fine in my oven but I have a friend who needs to let it go 45.
  • I do salt and pepper the salmon, but don't find a need for it in the filling.
  • I have used skim condensed milk in this recipe and it was okay but would not recommend using regular milk, it does not add the right texture for me.
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Nutrition

  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 28.3 g
  • 43%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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