Wild Ginger

recipes for pleasure and nurishment

Salmon and Asparagus Quiche

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Yesterday began Bike to Work Week. Our city has the beginnings of a great idea for gathering bikers and getting out the word for sharing the road, leaving cars behind, and hitting the wonderful trail system we have. We biked in the AM and then took a longer ride in the evening. For dinner, I knew we’d be hungry but also would want something simple and ready for us when we got home. Aha, bake a quiche beforehand and let it set and cool. Perfect, with an arugula (local and yummy!) salad and honeydew and blackberries.

For over a week, I knew I wanted a quiche, but I wasn’t sure what I wanted to put in it. We had grilled salmon and steamed (local) asparagus the night before and the leftovers were perfect for a simple and tasty dinner.

8 eggs
¼  cup milk (I used Dairy Ease)
1 pinch garlic powder
1 pinch salt
fresh ground pepper to taste
¼  cup grated parmesan cheese
½ cup leftover salmon, shredded
¼ cup leftover steamed asparagus tops
9 inch, frozen deep-dish, all vegetable pie shell (I used Pillsbury®)
    Pre-bake pie crust, following instructions, about 10 minutes. Let cool a bit. In large bowl, beat eggs, milk, garlic powder, salt, pepper and parmesan. Set aside. In 9 inch deep-dish pie shell, evenly fill the bottom with the salmon and asparagus. Pour egg mixture over all. Bake uncovered at 350 degrees for 30-40 minutes or until center is set when touched lightly. For last 15 minutes of baking, put on pie crust shields (or foil). Place on wire rack to cool. Serve and room temperature or chilled.


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