Salmon Asparagus Quiche - MI Coop Kitchen

Ingredients

• 1 Pie crust – your choice of homemade or frozen. (I use frozen for time and ease)
• 6 fresh eggs
• 1 teaspoon minced dried onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon of melted butter
• 1/4 cup milk
• 3-ounce package deboned salmon
• 15 ounce can asparagus spears
• 1 cup shredded Swiss cheese
• Follow directions for the pie crust based on making or thawing needs.
• Par bake the crust per your directions (ex: 425 F for 10 minutes).
• Let pie crust cool while you open and drain the asparagus spears.
• In a seperate bowl add your eggs, and beat well.
• Add to the eggs in the bowl, the salt, pepper, butter, minced onion and mix.
• Take the salmon from the package, break apart if need be to smaller pieces, place in mixture and stir in well.
• Sprinkle your cup of Swiss cheese over the asparagus.
• stir egg mixture briefly to mix thoroughly and pour over the cheese layer.
• Bake at 350 F for 40 minutes, or until the center of the quiche is cooked. Use a knife or toothpick to prick the center for confirmation.
• Serves 6. Serve immediately.
• Breakfast