Cold Smoked Wild Alaskan Salmon Quiche


  1. Beat the eggs, egg yolks, cream, dill and pepper in a mixing bowl.
  2. Place crust on sheet pan lined with wax paper or parchment paper.
  3. Layer with Swiss cheese, smoked salmon, and green onions.
  4. Pour egg mixture over all and then place whole pencil asparagus on top, fanning them from the center of the quiche.
  5. Bake at 350 degrees F for 35-40 minutes or until quiche is puffed up and browning on top.  


  • 4 oz. cheese, Swiss, Shredded
  • 1/2 Tsp. dill, dry
  • 3 oz. Empire's Treasure® Salmon, Smoked
  • 1 Heritage Ovens® Pie Shell, Deep Dish, Unbaked
  • 1/4 Tsp. McCormick Culinary® Black Pepper, Ground
  • 1-1/2 Cups Nature's Best Dairy® Cream, Half-and-Half
  • 12 Peak Fresh Produce® Asparagus, Fresh Thin, Blanched
  • 2 Tbsp. Peak Fresh Produce® Onion(s), Green, Chopped
  • 1 Tbsp. Roma® Capers 
  • 2 West Creek® Egg(s), Medium, Whole
  • 2 West Creek® Egg(s), Medium, Yolks