Salmon, Asparagus & Red Onion Quiche

5 from 2 votes

Salmon, Asparagus & Red Onion Quiche

This salmon quiche recipe is packed with fresh flavors, including chunks of salmon, asparagus spears, salty capers, red onion, and creamy pieces of cream cheese. It's a versatile quiche that is perfect for breakfast, brunch, lunch, or dinner and can be enjoyed in a store-bought crust, homemade crust, or served crustless as an easy gluten-free option.

Prep Time10

Cook Time50

Total Time1

Course: Dairy Free, Gluten Free, Grain Free, Paleo

Servings:

Calories: 650kcal

Author: Every Last Bite

Ingredients

9 inch quiche crust deep dish frozen pie crust
1 tbsp olive oil
8 oz salmon fillet
Pinch salt and pepper
8 spears asparagus
4 oz block cream cheese cut into ¼ inch (or smaller sized cubes)
2 tbsp capers
2 tbsp fresh dill sprigs
¼ cup red onion thinly sliced and then cut into ½ inch pieces
5 eggs
⅓ cup milk
1 tsp dijon mustard
½ tsp salt and pepper

Instructions

Preheat the oven to 350 degrees
Bring a medium-sized skillet filled with 2 inches of water to a gentle simmer over medium heat. Add the asparagus and cook for 5 minutes, or until fork-tender. Use tongs to remove the spears from the skillet; when the asparagus is cool enough to handle, cut the spears into 1-inch pieces. Pour the water out of the skillet.
Warm the oil in the skillet over medium heat. Season the salmon fillet with a pinch of salt and pepper and cook for 3 minutes per side. Once the salmon is cooked through (It will be opaque in the center), transfer it to a plate, remove the skin, and use a fork to break it into pieces.
In a bowl, whisk together the eggs, milk, mustard, salt and pepper.
Evenly arrange the flaked salmon, pieces of asparagus, cream cheese and chopped red onion in the quiche shell reserving a few pieces of each to place on top before baking. Pour the egg mixture over the top and arrange remaining reserved pieces plus the chopped dill and capers on top.
Bake for 40 minutes, or until the eggs have set.

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