Salmon and Asparagus Quiche

By tammy1365

Ingredients

• 1 refrigerated pie crust (e.g. Pillsbury)
• 8 ounces fresh cooked salmon or smoked salmon, cut into chunks
• 12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
• 4 eggs
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• 1 teaspoon minced thyme
• 1 teaspoon minced dill
• Salt and pepper to taste

Details

Servings 4
Adapted from 12tomatoes.com

Preparation

Step 1

(makes 4 servings)

Directions:

Preheat oven to 375 degrees F.

While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.

Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.

Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.

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