Salmon And Asparagus Quiche Recipes

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SALMON & ASPARAGUS QUICHE



Salmon & asparagus quiche image

You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 2h30m

Number Of Ingredients 14

plain flour , for dusting
700g shop-bought or homemade pastry
50g butter
1 large onion , halved and cut into thin slices
1 tsp fennel seeds
bunch asparagus (approx 400g), woody ends trimmed, then halved lengthways
100ml milk
300g skinless salmon fillets
300ml double cream
3 large eggs , beaten
½ small bunch dill , stalks removed
zest 1 lemon
100g cheddar , grated
fennel and rocket salad

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
  • Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
  • Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
  • Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
  • Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.

Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

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 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.

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 & ASPARAGUS QUICHE WITH A CHEDDAR CRUST



Salmon & Asparagus Quiche with a Cheddar Crust image

Good gluten-free quiche pastries can be tricky to make: this recipe solves all problems, and is super easy to boot.

Provided by Justine Wall

Time 1h3m

Yield Serves 4

Number Of Ingredients 36

60g rice flour
60g plain gluten free flour
85g salted butter, chilled, cut into cubes
1/2 tsp table salt
Good grinding black pepper
1 tsp Cayenne pepper
2 tbsp cold water
60g rice flour
60g plain gluten free flour
85g salted butter, chilled, cut into cubes
1/2 tsp table salt
Good grinding black pepper
1 tsp Cayenne pepper
2 tbsp cold water
125g cooked salmon
10 asparagus spears, tailed, then chopped into 2cm pieces
2 eggs
200ml double cream
Pinch Maldon salt
Good grinding black pepper
Small handful fresh dill, finely chopped
60g rice flour
60g plain gluten free flour
85g salted butter, chilled, cut into cubes
1/2 tsp table salt
Good grinding black pepper
1 tsp Cayenne pepper
2 tbsp cold water
125g cooked salmon
10 asparagus spears, tailed, then chopped into 2cm pieces
2 eggs
200ml double cream
Pinch Maldon salt
Good grinding black pepper
Small handful fresh dill, finely chopped
Extra fresh dill, finely chopped

Steps:

  • To make the crust, simply rub the butter and cheese into the dry ingredients as you would for scones: it may take a little while, but it's worth it.
  • Add the water once you have mixed the butter and cheese in well, and bring together in a bowl using your hands to make a dough.
  • Line your quiche tin with the dough- I break the dough up into pieces, dot it about the tin, and then I press it all together. Unlike gluten based doughs, if you roll this dough out, it tends to break up. Also, unlike gluten based doughs, not a lot of shrinkage occurs, so you don't need to make the dough overlap your edges at all- push it in snugly, and flatten it well- and will keep its shape when baked.
  • Once the tin is lined well with the dough, and you have pressed it in well, place a paper disc at the bottom of the dough and line with baking beans or rice- whatever you generally use.
  • Bake with the beans for 20 minutes in a preheated oven at 180 degrees celsius, then remove the parchment and beans, and bake uncovered for a further 8 minutes. Remove and allow to cool while you make the filling.
  • Mix the eggs, seasoning, dill and cream in a jug- beat lightly with a fork. Flake the cooked salmon into a bowl, add the chopped asparagus and the egg mixture. Set aside.
  • Once the pastry base is ready after its second baking, pour the mixture into the tin, and bake again for 20 minutes, until lightly golden on top.
  • Remember, it is essential to allow the quiche to rest before serving: the custard will set further and create an easy to slice quiche. Sprinkle with fresh dill, and you're ready to go.

ASPARAGUS, LEEK, AND GRUYERE QUICHE



Asparagus, Leek, and Gruyere Quiche image

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  • Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

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.

IMPOSSIBLY EASY SALMON ASPARAGUS PIE



Impossibly Easy Salmon Asparagus Pie image

Like salmon? You'll love it baked with asparagus, onions and Swiss cheese in this savory quiche-like pie.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 52m

Yield 6

Number Of Ingredients 9

1 lb asparagus spears, cut into 1-inch pieces (2 cups)
4 medium green onions, sliced (1/4 cup)
1 1/2 cups shredded Swiss cheese (6 oz)
1 can (6 oz) salmon or 1 can (5 oz) tuna, drained, flaked
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 235, Carbohydrate 12 g, Cholesterol 115 mg, Fiber 1 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg

SALMON ASPARAGUS TART



Salmon Asparagus Tart image

One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. -Abby Crawford Corvallis, Oregon

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup finely chopped onion
1/4 cup chopped sweet red or yellow pepper
2 tablespoons butter
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1/2 cup half-and-half cream
1 teaspoon dill weed
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 cups shredded Swiss cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 557 calories, Fat 44g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 730mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

SALMON AND ASPARAGUS QUICHE RECIPE



Salmon and Asparagus Quiche Recipe image

Provided by á-2421

Number Of Ingredients 12

2 cups whipping cream
4 eggs
2 egg yolks
1 Tbsp kosher salt
1 tsp pepper
1 Tbsp chopped dill
1 tbsp chives, chopped
1 Tbsp lemon zest
1/3 pkg phyllo pastry, defrosted
1/2 cup butter, melted
1 lb. (500 g) smoked salmon lox, chopped
1 bunch asparagus, trimmed, cut into 1 inch pieces

Steps:

  • Preheat oven to 350 F. Mix cream, eggs, egg yolks, salt, pepper, dill, chives and lemon zest. Set aside. Line a 9 inch fluted quiche pan with phyllo dough. Brushing phyllo dough with butter between each layer. Trim excess phyllo, push cut edges under themselves to create a crust. Place pan on a baking sheet. Lay salmon and asparagus in quiche pan. Cover with custard, leaving 1/4 inch space fro top. Bake for 45 minutes, rotating pan halfway through, or until quiche is only slightly jigg;y in middle and crust is golden. Cool for at least 20 minutes before eating.

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From yummly.com


SALMON QUICHE RECIPE — EATWELL101
Cut and remove 1cm from the base of the asparagus stalks, rinse, and cook 4 min in boiling salted water. Drain them. 2. Rinse salmon and cut it into small pieces. 3. Mix the eggs and cream. Add salt and ground pepper. 4. Place the disk of dough into one mold or divide it into several smaller molds, leaving the greaseproof paper over.
From eatwell101.com


SALMON QUICHE RECIPE - TESCO REAL FOOD
Method. Preheat the oven to 200°C, 400°F, Gas 6 and put in a baking sheet to warm. Rub the butter into the flour with the salt until you have coarse breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together.
From realfood.tesco.com


SALMON QUICHE RECIPE WITH CANNED SALMON - THESE OLD COOKBOOKS
2019-04-05 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.
From theseoldcookbooks.com


SALMON, ASPARAGUS AND PEA QUICHE RECIPE - GOOD HOUSEKEEPING
2021-05-25 Remove from oven and turn oven temperature down to 170°C (150°C fan) mark 3. Meanwhile, make the filling. In a large jug, whisk the eggs, cream, crème fraîche, mustard, Parmesan and plenty of ...
From goodhousekeeping.com


10 BEST FRESH SALMON QUICHE RECIPES | YUMMLY
2022-05-02 Salmon Quiche with Cilantro Eat Well 101 egg yolk, softened butter, salt, cream, milk, chili pepper, cheese and 8 more Broccoli and Salmon Quiche El invitado de invierno
From yummly.com


SALMON AND ASPARAGUS QUICHE | THE YELLOW PINE TIMES
2020-07-12 Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top. Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving. ————————
From yellowpinetimes.wordpress.com


10+ SEAFOOD QUICHES FOR FANCY BREAKFASTS | ALLRECIPES
2021-09-08 Ingredients like crab, shrimp, or salmon seem to add that extra element of indulgence to even the simplest quiche recipes, elevating them from everyday to special occasion. We've rounded up some of our favorite seafood quiches to try, including crab quiche, shrimp quiche, salmon quiche, and more. Scroll through to check them out and get the ...
From allrecipes.com


LIGHT SALMON AND ASPARAGUS MINI QUICHES - STARTS AT 60
2020-12-27 Bake for 5 minutes or until light golden. Reduce oven to 150C. Place asparagus and peas in a small heatproof bowl. Pour over enough boiling water to cover. Set aside for 30 seconds. Refresh under ...
From startsat60.com


SMOKED SALMON AND ASPARAGUS QUICHE | FOOD TO LOVE
2011-05-16 Smoked salmon and asparagus quiche. 1. Preheat oven to 190°C/170°C fan-forced. 2. Grease a 23cm loose-based flan tin or pie dish and line with pastry, trimming to fit the tin. Place the tin on an oven tray; prick the pastry lightly with a fork. Cover pastry with baking paper, fill with baking weights or dried beans or rice.
From foodtolove.co.nz


ONE PAN SALMON AND ASPARAGUS WITH GARLIC HERB BUTTER ...
2017-02-13 Arrange asparagus around salmon, drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in oil and sprinkle both asparagus and salmon with salt and pepper. 3. Spoon and spread 3/4 of butter mixture evenly over …
From natashaskitchen.com


SMOKED SALMON AND ASPARAGUS QUICHE WITH RICE CRUST | IGA ...
Try this easy Smoked salmon and asparagus quiche with rice crust recipe. Find a store; FR; Select a store , , Change Store View Store Services. Opening Hours: Reserved Time Slot: Change Time Slot. Reserve a Time Slot. Select a shopping list My Account; All. All. Grocery. Recipes. Infos. Videos. Search. ShoppingCart $0.00 FR. Need Inspiration? Le bouillon …
From iga.net


KOHLMAN: SMOKED SALMON AND ASPARAGUS QUICHE WITH HASH ...
2021-06-03 Place the asparagus on the bottom of the potato crust (I save the pretty spear ends for after the egg mixture is poured on top), and evenly scatter the goat cheese and smoked salmon. Pour the egg ...
From msn.com


SALMON, ASPARAGUS & BRIE QUICHE – SHEKNOWS
2013-08-23 Bake the pie crust at a preheated oven of 375 degrees F for 15 minutes. Take away the weights and the paper. Bake the crust for another 5 …
From sheknows.com


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