Recipe by Mareesme
This is pretty to look at and easy to make. Recipe has been used for at least 15 years. I'm not a canned salmon lover but my husband is -- even I like this! I use a 9" store-bought deep-dish pie shell, since I flunked making home-made shells.....
Top Review by Chatterkeys
This is one of the best quiches I have ever had. I used plenty of onion and asparagus. What I liked best was that it was not too "eggy" and had plenty of delicious salmon. Great!
- 10 -16 ounces asparagus spears, fresh
- 1⁄4 cup onions or 1⁄4 cup scallion, diced
- 2 tablespoons butter
- 3 eggs, slightly beaten
- 1⁄2 cup milk
- 1⁄4 cup fresh parsley, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon basil
- 1 (16 ounce) can salmon, drained, bones removed
- 1 (9 inch) pie crusts, unbaked
Directions See How It's Made
- Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
- Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
- If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
- Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this effect.
- Bake at 425°F for 35-45 minutes until set.