Total Time
55mins
Prep 10 mins
Cook 45 mins

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.....

Ingredients Nutrition

Directions

  1. Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
  2. Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
  3. If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
  4. 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.
  5. Bake at 425°F for 35-45 minutes until set.

Reviews

(5)
Most Helpful

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!

Chatterkeys February 06, 2010

very good recipe, served hot or cold. So simple to make even I can cook it. Apart from the tinned salmon, which I cant buy in the Spanish supermarkets(I used fresh and precooked it)., I followed the instructions. This is a variation on a theme, I have also cooked this recipe substituting the asparagus with broccoli, just as good when asparagus is out of season. This one is a keeper. Thanks for reminding of the recipe.

Brian Holley September 22, 2007

Very Good and REALLY simple. I forgot to use the parsley in it, and added Salt and Pepper after it was made. It's great to use canned salmon in something that DH likes! Thanks for posting!!

Color Guard Mom September 19, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a