Ingredients1 h 20 m servings 283 cals
- Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.
- 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.
Per Serving: 283 calories; 21.7 g fat; 5.4 g carbohydrates; 17.2 g protein; 156 mg cholesterol; 490 mg sodium. Full nutrition
ReviewsRead all reviews 4
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,...
I used smoked salmon and added 1/2 cup of sunflower seeds. it is delicious !
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, ...