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Mother's Favorite Quiche
Prep Time:
20 minutes
Cook Time:
45 minutes
6 servings

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.

Nutritional Information

No Nutritional Information Available


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