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
3/4 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.