Asparagus and Salmon Quiche

There was some beautiful asparagus on sale, so I decided to do some quiche.  Then came the hard part of what to put in with it.  I don't like quiches with only one ingredient.   Finally, I settled on some canned salmon.  Actually, it came from one of those shelf-stable pouches.  Close enough.  I wanted the fish to be a minor flavor, so there are only 6 ounces in the entire pie.  And I decided to try goat cheese instead of havarti.  Just really mixed it up from my usual comfort zone.

1 unbaked 9" pie crust (frozen is ok)
8 oz asparagus spears, cut into 1" lengths
1 6oz salmon steak, cooked, bones and skin removed
2 eggs
1 C milk
4 oz goat cheese
pepper to taste

1.  Bring 2 C water to a low boil in a saucepan.  Cook the asparagus for 3 minutes, until slightly soft.  Remove from heat and drain.

2.  Preheat oven to 375º.  Place pie crust on a rimmed baking sheet.  Flake salmon into bottom of pie crust.  Scatter asparagus on top of salmon.  Crumble cheese over asparagus.

3.  In a bowl, beat eggs until frothy.  Add milk and beat together.  Add pepper to taste.  Pour custard into pie shell with the fillings.

4.  Bake for about 45 minutes, until quiche no longer jiggles when shaken.  Remove from oven and allow to rest at least 15 minutes before cutting.

Serves about 6

Difficulty rating :)