Salmon Asparagus Quiche

Attempted a Salmon Asparagus Quiche this evening while my honey was in town.  So far, it has made the kitchen (and the whole apartment) smell amazing.

I’ve never made a quiche before, but I think I know the principle: eggs, cream, crust, and some fillings.  Since all my research has lead me to believe that a standard quiche requires only 3-4 eggs (and almost a cup of half-and-half or heavy cream), I decided to cut the health costs where I could.  Egg-beaters, anyone?

The fixings:

1 pre-packaged pie crust (the kind you thaw and unroll into your own glass pie plate)

1 salmon fillet

1 cup chopped asparagus

pepper to taste

1 cup egg-beaters egg substitute

1 cup half-and-half

1 1/2 – 2 cups sharp cheddar cheese, grated

The process:

Thaw and roll out the pie crust and prepare according to package instructions for a pre-cooked crust.  Meanwhile, saute the salmon until done; flake off into pieces and save for later.  Saute the asparagus slightly (nothing’s worse than mushy asparagus), and season with a little pepper.

With the pie crust now out of the oven, layer in the salmon, asparagus, and cheese, reserving about 1/2 cup.  Mix the eggs and half-and-half and pour over the fillings.  Sprinkle the remaining cheese over the top, and pop into a 350-degree oven for 40-45 minutes, until the cheese is nice and golden brown.

The verdict:

Delicious.  This quiche does not need a lot of seasoning, because the ingredients stand on their own.  Rich flavors can vie with each other in this sharp, strong dish.  Perhaps not a quiche for the weak-hearted.


Between the two of us, Syl and I almost finished the whole thing this weekend.  Three cheers for quiche!


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