Salmon and Asparagus Quiche recipe
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Ingredients
- cooking spray 3 tablespoons butter ½ pound salmon fillets, skin removed 1 (14.5 ounce) can asparagus cuts and tips, drained ½ onion, chopped 3 tablespoons chopped garlic ⅛ teaspoon ground black pepper ⅛ teaspoon ground nutmeg ½ cup shredded Asiago cheese 4 eggs 1 cup half-and-half 1 pinch salt ½ cup shredded Asiago cheese 1 cup shredded Cheddar cheese
Nutrition Info
- 282.7 caloriescarbohydrate: 5.4 gcholesterol: 156.5 mgfat: 21.7 gfiber: 0.8 gprotein: 17.2 gsaturatedFat: 11.7 gservingSize: -sodium: 490.3 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Salmon and Asparagus Quiche
Directions
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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.