Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An easy to make and delectable savory dish that blends a few ingredients into the perfect quiche. It is great heated up the next day for breakfast or brunch.

Recipe Summary

45 mins
10 mins
1 hr 10 mins
15 mins
1 9-inch quiche


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch deep-dish pie plate.

  • Heat butter in a skillet over medium-high heat; add butter. Cook and stir asparagus in the melted butter, about 2 minutes. Add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. Remove skillet from heat, adding more butter to asparagus to taste.

  • Season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. Remove skillet from heat and chop salmon into small pieces.

  • Beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.

  • Spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. Set pie plate on a baking sheet.

  • Place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. Let quiche set for 10 minutes before slicing.

Cook's Notes:

I find that oven temperatures seem to vary so that is why I suggest checking at 35 minutes. That works fine in my oven but I have a friend who needs to let it go 45.

I do salt and pepper the salmon, but don't find a need for it in the filling.

I have used skim condensed milk in this recipe and it was okay but would not recommend using regular milk, it does not add the right texture for me.

Nutrition Facts

401 calories; protein 17.5g; carbohydrates 19.7g; fat 28.3g; cholesterol 162.5mg; sodium 471.7mg. Full Nutrition