1frozen 9-inch deep-dish pie crust,
8ouncesH-E-B Smoked Salmon, diced,
4ouncesGruyère cheese, shredded (about 1 cup),
1tablespoonchopped fresh dill,
1pint (2 cups)H-E-B Heavy Whipping Cream,
2teaspoonsAlessi Sea Salt,
1teaspoonMorton & Bassett Coarse Ground White Pepper,
1Heat oven to 350 degrees F. Allow pie crust to thaw 20 to 30 minutes.
2Meanwhile, chop salmon into 1/2-inch dice. Snap or cut tough ends from asparagus and discard. Cut 1-inch tips from asparagus; discard remaining stalks or use for snacking or another meal. Shred cheese. Chop fresh dill.
3Bake pie crust 15 to 20 minutes or until lightly browned. Remove from oven.
4Toss salmon, asparagus tips and Gruyère cheese in a medium bowl. Spread mixture evenly over bottom of crust; place on a baking sheet.
5Beat eggs in the same bowl. Whisk in cream, salt, pepper, and dill; pour over salmon mixture in crust.
6Bake 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