1 frozen 9-inch deep-dish pie crust
8 ounces H-E-B Smoked Salmon, diced
1 pound fresh asparagus
4 ounces Gruyère cheese, shredded (about 1 cup)
1 tablespoon chopped fresh dill
4 H-E-B Eggs
1 pint (2 cups) H-E-B Heavy Whipping Cream
2 teaspoons Alessi Sea Salt
1 teaspoon Morton & Bassett Coarse Ground White Pepper
Heat oven to 350 degrees F. Allow pie crust to thaw 20 to 30 minutes.
Meanwhile, chop salmon into 1/2-inch dice. Snap or cut tough ends from
asparagus and discard. Cut 1-inch tips from asparagus; discard remain
ing stalks or use for snacking or another meal. Shred cheese. Chop fre
Bake pie crust 15 to 20 minutes or until lightly browned. Remove from
Toss salmon, asparagus tips and Gruyère cheese in a medium bowl. Sprea
d mixture evenly over bottom of crust; place on a baking sheet.
Beat eggs in the same bowl. Whisk in cream, salt, pepper, and dill; po
ur over salmon mixture in crust.
Bake 40 to 50 minutes; place foil loosely around edges of crust to pre
vent over-browning, if necessary. Quiche is done when a knife inserted
in the center comes out clean. Cool 10 to 15 minutes, cut into wedges
No Nutritional Information Available