This quiche boasts salty smoked salmon, soft cream cheese, sweet onions, and savory asparagus in a winning combination! It makes a fantastic dish for brunch, lunch, or dinner.
On the Ingredients
Salmon is one of the most richly flavored and nutritious types of fish. It is packed with protein, omega-3 fatty acids, and many vital nutrients, including selenium, phosphorus, and B vitamins (more on health benefits).
Asparagus is a plant in the lily family. It comes in green, white, and purple varieties and has a sweet, grassy flavor. Asparagus is low in calories and packed with essential vitamins, minerals and antioxidants. It’s been shown to have some great potential benefits like helping digestion, supporting healthy pregnancies, and lower blood pressure (more on the health benefits).
Smoked Salmon and Asparagus Quiche
8
servings30
minutes1
hour30
minutes2
hoursThis quiche boasts salty smoked salmon, soft cream cheese, sweet onions, and savory asparagus in a winning combination! It makes a fantastic dish for brunch, lunch, or dinner.
Ingredients
3 onions (thinly sliced)
1 tbsp butter
1 cup chopped asparagus
1 clove of garlic (minced)
1 cup smoked salmon (shredded)
1/2 cup cream cheese
4 eggs
1 cup half and half
1/4 tsp salt
1/4 tsp black pepper
1/4 smoked paprika
Directions
- Heat the butter over a medium-low flame in a skillet and add the onions. Sauté them low and slow for 30-45 minutes until they are soft and sweet. Remove from heat.
- Prepare your pie dough by following our recipe or your own. Roll out the dough to about 1/8” thick and carefully transfer it to a pie pan. Trim the dough, leaving about 1” of an overhang, then roll the extra up and crimp it to create the edge. If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 10-30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes.
- While the pie shell is in the freezer, preheat the oven to 350° F.
- Take the pie shell out of the freezer and arrange the filling in layers, starting with the onions, garlic, asparagus, smoked salmon, and finally, globs of the cream cheese spread out.
- Beat the eggs, half and half, salt, and black pepper. Pour the egg mixture over the other ingredients. Sprinkle the top of the quiche with the smoked paprika.
- Bake at 350° for 35-45 minutes, or until the center of the quiche is set (doesn’t jiggle when gently shaken). Let the quiche cool for 10-20 minutes before slicing and serving warm.
