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 disca
rd. Cut 1-inch tips from asparagus; discard remaining stalks or use for snacking or anothe
r meal. Shred cheese. Chop fresh dill.
Bake pie crust 15 to 20 minutes or until lightly browned. Remove from oven.
Toss salmon, asparagus tips and Gruyère cheese in a medium bowl. Spread mixture evenly ove
r bottom of crust; place on a baking sheet.
Beat eggs in the same bowl. Whisk in cream, salt, pepper, and dill; pour over salmon mixtu
re in crust.
Bake 40 to 50 minutes; place foil loosely around edges of crust to prevent 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 and serve.
No Nutritional Information Available