salmon-and-asparagus-quiche

Salmon and Asparagus Quiche

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  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Yvonne
Recipe by  Yvonne

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

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch quiche

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Directions

  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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 5.4 g
  • 2%
  • Protein
  • 17.2 g
  • 34%
  • Cholesterol
  • 169 mg
  • 56%
  • Sodium
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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Asparagus Mushroom Bacon Crustless Quiche

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