Salmon Asparagus Pie Recipes

SALMON ASPARAGUS PIE

Steps:

• Preheat oven to 400 degrees. Grease a 10x1 1/2 inch pie plate. Sprinkle asparagus, onions, 1/4 cup of the cheese and salmon into the pie plate, follow that order.
• Stir together the baking mix, milk, basil, pepper, and eggs until blended and pour over salmon.
• Bake for 40 to 45 minutes uncovered, or until knife inserted in the center comes out clean. Sprinkle remaining cheese immediately on pie. Bake an additional two minutes or until cheese is melted. Let stand 10 minutes, slice, and serve.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

IMPOSSIBLE SALMON PIE

Steps:

• Place eggs, butter, flour and baking powder in processor and process until smooth.
• Transfer to bowl.
• Stir through milk, salmon, onion, cheese, parsley and seasonings.
• Pour mixture into a greased pie plate.
• Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.

IMPOSSIBLY EASY SALMON ASPARAGUS BAKE

Steps:

• Heat oven to 400°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Sprinkle asparagus, onions, 1 1/2 cups of the cheese and the salmon in baking dish.
• Stir remaining ingredients except cheese until blended. Pour into baking dish.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1 1/2 cups cheese. Bake about 2 minutes or until cheese is melted. Cool 5 minutes before cutting.

SALMON ASPARAGUS QUICHE

Steps:

• Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
• Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
• If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
• Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this effect.
• Bake at 425°F for 35-45 minutes until set.

SALMON QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.