Salmon and Asparagus Quiche

A crustless quiche combines salmon with asparagus, baked with plenty of Asiago and Cheddar cheeses.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 283 Calories

Ingredients

• 4 eggs
• 1 pinch salt
• ⅛ teaspoon ground nutmeg
• 3 tablespoons butter
• 1 cup shredded Cheddar cheese
• ⅛ teaspoon ground black pepper
• 1 cup half-and-half
• ½ onion, chopped
• cooking spray
• 3 tablespoons chopped garlic
• ½ cup shredded Asiago cheese
• ½ pound salmon fillets, skin removed
• 1 (14.5 ounce) can asparagus cuts and tips, drained

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.

Step 2

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.

Step 3

Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.

Step 4

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.