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

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
1 10-inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.

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  • 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.

  • Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.

  • 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.

Nutrition Facts

283 calories; protein 17.2g 34% DV; carbohydrates 5.4g 2% DV; fat 21.7g 33% DV; cholesterol 156.5mg 52% DV; sodium 490.3mg 20% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
09/14/2014
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 no cheddar. I use what I have on hand. Turned out really good. That's my pic at top! Read More
(5)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/14/2014
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 no cheddar. I use what I have on hand. Turned out really good. That's my pic at top! Read More
(5)
Rating: 5 stars
07/20/2018
I used fresh asparagus instead of canned and steamed it before adding to salmon. I used 5 eggs instead of 4 just because I had 5 on hand. Also didn't have a 10" pie dish so I made this in an 8" X 8" 2 quart pyrex dish and it turned out fine. Read More
(2)
Rating: 5 stars
02/24/2020
I would rank this ten stars!! Made it just the way it was recommended and it is delicious!! I don’t even like eggs but had some half n half I wanted to use up and came across this recipe. It tastes amazing! Super easy to make and your when done it comes out tasting like delicious garlicy salmon with asparagus and cheese! Read More
(1)
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Rating: 5 stars
06/26/2016
I did tweak my version of the recipe and make in my pressure cooker. took way shorter time to cook and turned out amazing! so much that am making it again this week too. I did use both cheeses evaporated milk instead added onion and fresh asparagus first to cooker to start it with garlic then added rest for 20minutes to cook fully in pressure cooker. Read More
Rating: 5 stars
11/13/2014
This was great. I used real cream and fresh asparagus which I steamed lightly. I left out the cheeses. Read More
Rating: 5 stars
12/08/2017
I used smoked salmon and added 1/2 cup of sunflower seeds. it is delicious! Read More
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