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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (322g) Recipe makes 4 servings |
||
| Calories 505 | ||
| Calories from Fat 266 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.6g | 45% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 6.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 237mg | 79% | |
| Sodium 721mg | 30% | |
| Potassium 688mg | 19% | |
| Total Carbohydrate 26.5g | 8% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 1.8g | ||
| Protein 33.1g | 66% | |
Salmon Asparagus Quiche
By: Mareesme
May 1, 2007
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.....
SERVES 4
Ingredients
- 10-16 ounces asparagus spears, fresh
- 1/4 cup onion or 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
1
Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.2
Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.3
If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.4
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.5
Bake at 425°F for 35-45 minutes until set.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
Featured Reviews for This Recipe
From: Brian H
On Sep 22, 2007
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.
From: Color Guard Mom
On Sep 19, 2007
Very Good and REALLY simple. I forgot to use the parsley in it, and added Salt and Pepper after it was made. It's great to use canned salmon in something that DH likes! Thanks for posting!!
From: Iluv2cook59
On Jul 5, 2007
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
From: Mirj
On May 15, 2007
Two of my favorite ingedient in one recipe, how lucky could I get?!?!? A friend brought me back some canned sockeye salmon from Canada and I used one of my carefully hoarded cans. I used the scallion option so didn't saute them. The only real change I made to the recipe was that I am NOT a pastry-rolling person, and ready-made unbaked pie crusts are not so readily available in this country, so I made my own crumb crust with savory crackers and butter. It was a good decision, and this was a fantastic supper with some Couscous Summer Salad on the side. Thanks!
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