- cooking spray
- 3 tablespoons butter
- 1/2 pound salmon fillets, skin removed
- 1 (14.5 ounce) can asparagus cuts and tips, drained
- 1/2 onion, chopped
- 3 tablespoons chopped garlic
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup shredded Asiago cheese
- 4 eggs
- 1 cup half-and-half
- 1 pinch salt
- 1/2 cup shredded Asiago cheese
- 1 cup shredded Cheddar cheese
- Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.
- Melt butter in a large skillet over medium heat; cook salmon in the hot butter until fish flakes with a fork, about 5 minutes per side. Separate fillets into pieces; stir asparagus, onion, and garlic into skillet with salmon. Cook and stir until liquid clinging to asparagus pieces has evaporated, about 15 minutes. Mix pepper, nutmeg, and 1/2 cup Asiago cheese into salmon mixture. Transfer filling into prepared pie dish.
- Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.
- Bake in the preheated oven for 15 minutes; sprinkle quiche with 1/2 cup Asiago cheese and Cheddar cheese. Continue baking until quiche is set, a knife inserted into the middle comes out clean, and cheese topping is melted, 35 to 40 minutes.
05/20/2018
recipepes.com
Salmon and Asparagus Quiche, recipe
PT15M
PT1H
5
455 calories
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