Best Quiche Aux Asperges Et Saumon Asparagus Salmon Quiche Recipes

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SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.

Provided by josamky1063

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 (3 1/2-4 1/2 ounce) package smoked salmon, flaked
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 cup shredded havarti cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
3 eggs
1 cup whipping cream (heavy)
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

SALMON ASPARAGUS QUICHE



Salmon Asparagus Quiche image

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.....

Provided by Mareesme

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 506, Fat 29.6, SaturatedFat 9.9, Cholesterol 237.1, Sodium 721.1, Carbohydrate 26.5, Fiber 3.4, Sugar 1.8, Protein 33.1

SALMON QUICHE



Salmon Quiche image

Salmon quiche is a new version of a classic quiche using canned salmon, mozzarella cheese, eggs and heavy cream. It is fancy enough for a party but is also down to earth and quick to prepare.

Provided by Barbara

Categories     Entree

Time 1h

Number Of Ingredients 7

14.75 oz. canned salmon
8 oz. heavy cream
4 eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups mozzarella cheese, shredded
1 deep dish pie crust, frozen

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare salmon by draining liquid and removing skin and bones.
  • In a bowl, lightly beat heavy cream, eggs, salt and pepper.
  • Add salmon and shredded mozzarella cheese.
  • Pour into frozen pie crust.
  • Bake for 45-50 minutes or until cooked through to the center. If it begins to get to dark for your liking, cover lightly with aluminum foil.
  • Let rest for 10 to 15 minute to set up before cutting. It can be served hot or at room temperature.

Nutrition Facts : Carbohydrate 15 g, Protein 23 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 186 mg, Sodium 589 mg, Fiber 1 g, Sugar 1 g, Calories 418 kcal, ServingSize 1 serving

SPINACH AND SALMON QUICHE



Spinach and Salmon Quiche image

Make and share this Spinach and Salmon Quiche recipe from Food.com.

Provided by jlMiranda

Categories     Savory Pies

Time 55m

Yield 1 Quiche, 6 serving(s)

Number Of Ingredients 11

1 (9 inch) pastry crust
2 tablespoons olive oil, divided
10 ounces salmon fillets, about 1-inch thick
1 small onion, finely chopped
2 ounces fresh spinach
4 eggs, beaten
1/2 cup whole milk
1/2 cup parmesan cheese, grated
1 teaspoon kosher salt
1/4 teaspoon fresh coarse ground black pepper
salt and pepper

Steps:

  • Unroll pie crust into 9" pie pan, flute edges. Prick bottom lightly with a fork and freeze crust 10 minutes.
  • In a nonstick skillet, heat 1 Tbsp oil over medium high-heat until shimmering but not smoking. Season fish with salt and pepper, sauté with skin side up until it releases easily from the pan (about 5 minutes). Cool completely and cut into 1" chunks.
  • Put a baking sheet in the oven, preheat oven to 350.
  • In a medium skillet over medium heat, heat remaining oil; sauté onion until softened(about 5 minutes).
  • Add spinach, cooking until just wilted (1-2 minutes) and set aside.
  • In a large bowl, whisk eggs with milk and 3/4 cup of cheese. Season with 1 tsp salt and 1/4 tsp pepper.
  • Spread onion and spinach mixture in the bottom of the crust; pour in egg mixture.
  • Top with chunks of salmon and sprinkle with remaining cheese.
  • Bake on preheated sheet pan until filling is just set and pastry is golden about 25 minutes.
  • Let stand 10 minutes before cutting.

Nutrition Facts : Calories 354.1, Fat 22.8, SaturatedFat 6.4, Cholesterol 154.9, Sodium 770.8, Carbohydrate 16.8, Fiber 1.6, Sugar 1.8, Protein 19.9

SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

An easy pat-in-the-pan crust makes quiche making a snap!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
3 eggs
1 cup whipping (heavy) cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg

SALMON QUICHE



Salmon Quiche image

Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 unbaked pastry shell (10 inches)
1 medium onion, chopped
1 tablespoon butter
2 cups shredded Swiss cheese
1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
5 large eggs
2 cups half-and-half cream
1/4 teaspoon salt
Minced fresh parsley, optional

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 29g fat (15g saturated fat), Cholesterol 219mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.

CRUSTLESS SALMON QUICHE



Crustless Salmon Quiche image

This recipe is likely from a magazine ad as it contains a Bicks product. It has been copied in my book for a few years. It is a nice meatless meal.I serve with a colourful garden salad.

Provided by dissjwine

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (213 g) can salmon
5 eggs
2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/3 cup bicks tangy dill relish
1 1/2 cups shredded cheddar cheese (or Swiss)
1/2 cup grated parmesan cheese
1/4 cup chopped green onion

Steps:

  • Drain salmon, reserving liquid.
  • In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth.
  • Pour into a greased deep 10" pie plate.
  • Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture.
  • Bake @400F 25-35 min until set and golden.
  • Let stand 5 min before serving.

SAUSAGE AND ASPARAGUS QUICHE



Sausage and Asparagus Quiche image

I make many variations of quiche but this is my favorite. Another one I make often is a mix of ham and spinach. Very easy brunch or breakfast each morning on a busy work week.

Provided by cervantesbrandi

Categories     Savory Pies

Time 45m

Yield 2 pies

Number Of Ingredients 11

1 cup Italian sausage (cooked and crumbled)
1 cup asparagus (cut in bite size pieces)
1/2 cup onion (diced)
1/4 teaspoon garlic (minced)
1/4 cup red bell pepper (diced)
2 cups monterey jack cheese (shredded)
1 tablespoon butter
6 eggs (divided into 2 bowls and beat)
1 cup milk (divided in half and put in each bowl of eggs)
2 pie crusts (I use Marie Callendar's deep dish)
salt and pepper

Steps:

  • Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
  • Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
  • Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
  • Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
  • Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
  • Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
  • Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.

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