Salmon Asparagus Quiche


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I’ve been cooking more American (and French, I guess) food lately and I wanted to share. This was amazing and was really easy to make. Definitely going to do it again.

Salmon Asparagus Quiche, 5.0 out of 5 based on 1 rating


  • 1 lb asparagus spears
  • 1/4 cup onion diced
  • 2 tablespoons butter
  • 3 eggs, slightly beaten
  • 1/2 cup milk
  • 1/4 cup fresh parsley, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon basil
  • 1 lb salmon, bones removed, chopped
  • 1 (9 inch) pie crusts, unbaked


1 Wash and trim the asparagus, then microwave or cook a bit until crisp-tender. Cut asparagus into 1" pieces and arrange in bottom of pie shell.

2 Sauté onion in butter until just starting to become limp. Combine eggs, milk, seasonings, salmon and onion in a bowl.

3 Pour egg mixture over asparagus in unbaked pie shell.

4 Bake at 425°F for 35-45 minutes, until set and top turns golden.

One Comment add one

  1. Larry says:

    Also, next time I might add some onion powder to the mix.

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