Salmon & Asparagus Quiche


Great served with a colourful salad in summer or steamed vegetables in winter.


  • 1 medium onion, chopped
  • 2 bunches asparagus
  • 1 cup frozen corn kernels
  • 1 cup grated edam cheese
  • 1 cup self-raising flour
  • salt and pepper to taste
  • 4 eggs
  • 210g can pink salmon
View Method Salmon & Asparagus Quiche


  1. Preheat the oven to 190°C.
  2. Combine the onion, salmon, corn and half the cheese.
  3. Sift in the flour, salt and pepper.
  4. Combine the eggs and juice from the can of salmon. Stir into the mixture.
  5. Lightly grease an ovenproof quiche dish and spoon in the mixture. Sprinkle with the remaining cheese.
  6. Top with partially cooked asparagus.
  7. Bake for 20-25 minutes until the mixture is set and the top golden.
  8. Serve with a dollop of creme fraiche or your favourite fresh cheese.
View Ingredients Salmon & Asparagus Quiche
View Method Salmon & Asparagus Quiche
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