Salmon Asparagus Quiche
"This is pretty to look at and easy to make. Recipe has been used for at least 15 years. I'm not a canned salmon lover but my husband is -- even I like this! I use a 9" store-bought deep-dish pie shell, since I flunked making home-made shells....."
photo by Brian Holley
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 10 -16 ounces asparagus spears, fresh
- 1⁄4 cup onions or 1/4 cup scallion, diced
- 2 tablespoons butter
- 3 eggs, slightly beaten
- 1⁄2 cup milk
- 1⁄4 cup fresh parsley, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon basil
- 1 (16 ounce) can salmon, drained, bones removed
- 1 (9 inch) pie crusts, unbaked
directions
- Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
- Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
- If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
- Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this effect.
- Bake at 425°F for 35-45 minutes until set.
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Reviews
-
I just put this in the oven and realized I still have 2tbsp butter and 1/4 cup minced parsley sitting on the counter because the recipe doesn't address these ingredients. Can the recipe be improved to reflect what to do with them? -
Really liked this! I did add to it, though. Added pepper and some feta on top close to being done.
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This is one of the best quiches I have ever had. I used plenty of onion and asparagus. What I liked best was that it was not too "eggy" and had plenty of delicious salmon. Great! -
very good recipe, served hot or cold. So simple to make even I can cook it. Apart from the tinned salmon, which I cant buy in the Spanish supermarkets(I used fresh and precooked it)., I followed the instructions. This is a variation on a theme, I have also cooked this recipe substituting the asparagus with broccoli, just as good when asparagus is out of season. This one is a keeper. Thanks for reminding of the recipe.
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Awesome recipe, thank you.... simplicity and good instructions in making... now if only I had paid attention to the recipe instead of reading 2 recipes of once... I was making the pie and a noodle salad that called for ham... yup, guess what, lil miss monkey also added ham to this pie with the salmon .... omg.. I thought.. how ever do these two fish and piggy get on? heh... my guinea pigs didn't complain, actually said that it was good... wow wow... next time, it will just be salmon and asparagus.. or ham and asparagus.. gosh is my face red .. heh.... I liked the consistency of the eggs and milk ratio, just perfect... not runny nor or soggy pastry .. 5 stars .. thank you so much for sharing... follow the recipe off pat .. and remember "attention to detail" when making more than one recipe at a time...whispers gentle reminder to self
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Tweaks
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very good recipe, served hot or cold. So simple to make even I can cook it. Apart from the tinned salmon, which I cant buy in the Spanish supermarkets(I used fresh and precooked it)., I followed the instructions. This is a variation on a theme, I have also cooked this recipe substituting the asparagus with broccoli, just as good when asparagus is out of season. This one is a keeper. Thanks for reminding of the recipe.
RECIPE SUBMITTED BY
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