Impossibly Easy Salmon Asparagus Pie Recipes

ASPARAGUS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the inside edges of a 2-quart casserole dish.
• Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
• Whisk eggs and lemon zest into milk mixture to form a smooth batter.
• Melt butter in a heavy skillet over medium heat.
• Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
• Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
• Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

IMPOSSIBLY EASY SALMON ASPARAGUS BAKE

Steps:

• Heat oven to 400°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Sprinkle asparagus, onions, 1 1/2 cups of the cheese and the salmon in baking dish.
• Stir remaining ingredients except cheese until blended. Pour into baking dish.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1 1/2 cups cheese. Bake about 2 minutes or until cheese is melted. Cool 5 minutes before cutting.

IMPOSSIBLY EASY HAM AND ASPARAGUS PIE

Steps:

• Lightly grease or spray a 13 x 9-inch (33 x 23 cm) baking dish. Layer ham, cheese, green onion and asparagus in dish.
• Whisk milk into baking mix a little at a time so mixture doesn't get lumpy. Whisk in eggs just until blended. Pour mixture carefully over ingredients in baking dish.
• Bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown, and a knife inserted in centre comes out clean, 35 to 45 minutes.
• Let cool for 5 minutes before slicing and serving.

IMPOSSIBLE SALMON PIE

Steps:

• Place eggs, butter, flour and baking powder in processor and process until smooth.
• Transfer to bowl.
• Stir through milk, salmon, onion, cheese, parsley and seasonings.
• Pour mixture into a greased pie plate.
• Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.

IMPOSSIBLY EASY SALMON ASPARAGUS PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.

NEW ENGLAND SALMON PIE

Steps:

• In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.

BISQUICK IMPOSSIBLE SALMON PIE

Steps:

• Remove skin and round bones from salmon.
• Flake salmon. Spread salmon, peas and onion in layers in GREASED 10 inch pie plate.
• Put eggs, milk, salmon juice and biscuit mix into blender.
• Process until smooth. Pour over salmon mixture in pie plate.
• Bake in 350°F oven for about 40 minutes until a knife inserted halfway between center and outside edge comes out clean.
• Cuts into 6 wedges.
• I put my filled pie plate on a jelly roll pan when I put it in the oven in case the filling spills over.
• Company's Coming.

CREAMY ASPARAGUS & SALMON PASTA

Steps:

• Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
• When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
• While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
• Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
• Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.

ASPARAGUS SALMON PIE

Steps:

• Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. Reserve six spears for garnish; cut remaining spears into bite-size pieces. Set aside. , In a small saucepan, saute onion in butter until tender. Set aside. , In small bowl, mix eggs, milk, parsley, basil, salt and salmon. Add sauted onion. Place cut asparagus in pastry shell; top with salmon mixture. Arrange reserved asparagus spears, spoke fashion, on top. Cover edges of crust with foil to prevent over-browning. , Bake at 425° for 30-35 minutes or until filling is set.

THE BISQUICK IMPOSSIBLE QUICHE RECIPE

Steps:

• Preheat your oven to 400 °F.
• Lightly grease a 10-inch pie plate.
• Sprinkle the crumbled bacon, shredded cheese, and diced onion evenly over the bottom of the pie plate.
• Beat the eggs with the salt and pepper, then stir in the milk.
• Add in the Bisquick and beat until smooth - it must be smooth to work!
• Pour the liquid mix over the ingredients in the pie plate.
• Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
• Let cool on a wire rack for 15 minutes.
• Slice and serve!

ASPARAGUS QUICHE

Steps:

• Pre-heat oven to 350° (180 celsius)
• TO CLEAN THE ASPARAGUS
• If you buy really thick asparagus then you might want to peel the outside woody part with a potato peeler. Snap off the tough base of each spear, this is usually around the bottom third
• of the spear, where the stem starts to turn tender. Keep only the tender part. Chop into 1/4 inch (3/4 centimeter) sizes. Boil or steam for approximately 10 minutes. Drain and set aside.
• In a 10 inch (26 centimeter) pie plate, place the pre made (or homemade) pie pastry, brush with melted butter, and spread the steamed asparagus on top.
• In a medium bowl, whisk together eggs, cream, milk and salt, stir in grated cheese.
• Pour mixture over the asparagus.
• Bake for 15 minutes then turn oven down to 325° (160° celsius) and bake approximately 30 minutes more. Quiche will be cooked when a knife inserted comes out clean. Let stand 5-10 minutes before serving. Enjoy!