Salmon Asparagus Quiche Recipe #225710
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.....
by Mareesme
55 min | 10 min prep
SERVES 4
- 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
- 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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5 stars