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.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
401 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch deep-dish pie plate.
Step 2
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.
Step 3
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.
Step 4
Beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.
Step 5
Spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. Set pie plate on a baking sheet.
Step 6
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.
Ingredients
3 eggs
1 cup half-and-half
salt and ground black pepper to taste
1 large clove garlic, minced
1 (8 ounce) salmon fillet
1 tablespoon butter, or more to taste
1 (9 inch) deep-dish prepared pie crust
8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
