Salmon and Asparagus Quiche

Salmon and Asparagus Quiche

2
Yvonne 0

"This is a fabulous crustless quiche perfect for any time of day. Also great for low-carbers."

Ingredients

1 h 20 m {{adjustedServings}} servings 283 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.
  2. 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.
  3. Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.
  4. 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.
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Reviews

2
  1. 3 Ratings

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I adjusted the recipe to 6 servings, used evaporated milk and frozen fajita peppers and onions. Also substituted packaged salmon (5 oz,) for fillet. I used only shredded Asiago/Parmesan mixture,...

This was great. I used real cream and fresh asparagus which I steamed lightly. I left out the cheeses.