So many people think that quiche is posh, elegant and something for a special occasion.  I have seen all kinds of complicated recipes for it.  For me, quiche was a way to use up the left overs, preventing unnecessary wasting of food as well as providing a dish that was delicious anytime of the day, served hot, cold or room temperature.

When my grandmother made it, she used half and half, smoked ham and swiss cheese.  I have lightened the recipe by using smoked salmon for the smokey flavor, milk and a slightly lighter cheese.

1 pie crust, home made or store bought

1/2 cup of smoked salmon, broken in small pieces

3/4 cup shredded asiago cheese

3 eggs

3/4 cup of milk

8 raw asparagus with the bottoms trimmed, chopped in small pieces

In a pie pan, place pie crust in the bottom and pinch the edges.  Inside the crust add salmon. asparagus and cheese and spread along the inside evenly.  In a separate bowl, whisk three eggs.  Add milk to beaten eggs and combine well.  Pour into the crust, covering the salmon mixture.  Bake at 375F for 45-60 minutes.

Let cool slightly and serve.