Smoked Salmon, Asparagus & Cheddar Quiche. The smoked salmon can be hot smoked or cold smoked and can be swapped out for tinned salmon. The asparagus can be fresh or tinned, just make sure you drain them well before adding them to your frittata. Serve with sour cream, finely chopped red onions, freshly-squeezed lemon and, fresh dill on top for enhanced flavor. Bring a pot of water to a boil. Lay the asparagus on a foil-lined baking sheet.

Sprinkle with rosemary, salt, and pepper. Another one of my favorites is Smoked Salmon and Asparagus Quiche. How to cook asparagus to perfection for Parmesan Asparagus. You can have Smoked Salmon, Asparagus & Cheddar Quiche using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Smoked Salmon, Asparagus & Cheddar Quiche

You need 1 packages of smoked salmon.
Prepare 1 bunch of asparagus.
You need 5 of eggs.
It's 1 cup of milk.
You need 1 of pie crust, thawed one hour.
Prepare 8 oz of shredded cheddar cheese.

You have three options with asparagus. You either roast the the vegetable and turn the recipe into a Roasted Parmesan Asparagus or Parmesan crusted asparagus. The smoky smoked salmon and fresh asparagus are complimented by the salty feta and a surprise ingredient…sundried tomatoes! Heat an ovenproof pan on medium-high heat and add olive oil.

Smoked Salmon, Asparagus & Cheddar Quiche instructions

Preheat oven to 350°.
Chop smoked salmon and asparagus..
Beat eggs and milk..
Gently unfold pie crust into a pie pan. Trim the edges. Layer ingredients: handful cheese, half salmon, half asparagus, half egg mixture. Repeat. Top with remaining cheese..
Bake for 45 minutes or until done. Remove from oven and allow to sit for 5 minutes before slicing..

Stir in smoked salmon and Gruyere cheese. Cool for a few minutes and serve. Wrap the asparagus stems with the smoked salmon and place on the preheated plates. Pour the Hollandaise sauce on salmon and asparagus and decorate with cress. Put a thin slice of butter on top of the sauce so that no skin appears!