Salmon Asparagus Quiche With A Cheddar Crust Recipes

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SALMON AND ASPARAGUS QUICHE



Salmon and asparagus quiche image

Looking for a summery salmon centrepiece? Make the most of in season asparagus with this delicious quiche recipe. If you like, you can make the tart vegetarian by replacing the salmon with feta.

Provided by delicious. magazine

Categories     Asparagus recipes

Time 1h5m

Yield Serves 6

Number Of Ingredients 12

375g ready-rolled short crust pastry
Flour for dusting
Knob of butter
1 onion, finely sliced
1 tbsp olive oil
2 skinless salmon fillets
Bunch of asparagus
100ml double cream
200ml half-fat crème fraîche
2 free-range eggs, plus 1 egg yolk
1 tbsp Dijon mustard
Handful of fresh tarragon leaves, chopped

Steps:

  • Preheat the oven to 200C/fan 180C/gas 6. Roll out the pastry a little more on a lightly floured surface to fit a rectangular fluted 31cm x 21cm tart tin. Line the tin with the pastry and prick the base all over with a fork. Chill for 15 minutes in the fridge. Line with baking paper and baking beans or rice, then blind-bake for 10 minutes. Remove the beans/rice and paper, then return to the oven for a further 5 minutes until golden brown. Set aside and turn the oven down to 180C/fan 160C/gas 4.
  • Meanwhile, melt the butter in a non-stick frying pan, then gently fry the onion for 10 minutes until lightly golden. Set aside.
  • Heat the oil in the frying pan over a medium heat, then fry the salmon fillets for 2-3 minutes on each side until just cooked. Set aside to cool a little, then flake into pieces.
  • Blanch the asparagus in boiling water for 1 minute, then drain and refresh in cold water. Set aside.
  • Whisk the cream, crème fraîche, eggs and egg yolk in a jug. Season well and whisk in the mustard. Scatter the onion and fish over the tart case, along with the tarragon, then pour over the cream mixture.
  • Lay the asparagus spears down the length of the tart case so they are partially submerged in the cream mixture, then bake in the oven for 30-35 minutes until just set.

Nutrition Facts : Calories 591kcals, Fat 42.9g (16.8 saturated), Protein 19.4g, Carbohydrate 34.2g (3.6g sugar), Fiber 2.7g

SALMON QUICHE



Salmon Quiche image

My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus.

Provided by Stef

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 12

1 (8 ounce) package Cheddar cheese, cubed
¼ onion, diced
4 eggs
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch dried parsley
1 pinch dried sage
1 (14.75 ounce) can salmon, drained, flaked and bones removed
1 (9 inch) frozen pie crust
½ cup shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 16.3 g, Cholesterol 166.2 mg, Fat 28.9 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 606.4 mg, Sugar 5.3 g

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

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.

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

MICHELE'S (ASPARAGUS, BACON, OR SALMON) CRUSTLESS QUICHE



Michele's (Asparagus, Bacon, or Salmon) Crustless Quiche image

This is the best and CREAMIEST crust-less quiche I've ever eaten and I eat a lot of quiche! I asked my friend, Michele, to share her recipe with Zaar and she was kind enough to oblige. Thanks, girlfriend! Top this yummy quiche with tinned asparagus, chopped bacon, or tinned salmon. It makes it's own "crust" as it cooks. Very nice with a green salad on the side.

Provided by A Good Thing

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 large eggs
1 1/2 cups milk
1/4 cup butter, melted
1 cup cheddar cheese, grated
1 medium onion, chopped
1/2 cup self-rising flour
salt & pepper
325 g asparagus, canned drained (optional)
220 g salmon, canned (optional)
1/2 cup bacon, chopped and pre-cooked to half done (optional)

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Beat eggs and milk.
  • Add melted butter and flour. Beat to combine.
  • Add cheese and onion, stir.
  • Pour into greased pie dish.
  • Arrange asparagus spears, salmon, or bacon on top.
  • Bake in center of oven for 45 minutes.
  • ENJOY!

Nutrition Facts : Calories 394.1, Fat 28, SaturatedFat 16.5, Cholesterol 212.5, Sodium 574.4, Carbohydrate 19.1, Fiber 0.9, Sugar 1.5, Protein 16.7

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.

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