What to do w/ Leftover Salmon: Make a Quiche!
Have you tried my favorite salmon recipe yet? It's so easy and so good, but I always seem to have a small piece of salmon leftover and some of the roasted asparagus. I usually wind up throwing it out, 'cause leftover fish just doesn't taste right. Yuck.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqFm3rlbgW8Zj9w_0F8yeAAHa5_-LHPXeSNDIQGdOxD3PWK4Bvlvctfhd3cHRpoMiGc5_HYGSiQW8UuvpTjjKna4nDMou_l6Zv3h-FSbnNgI6KuTAdu-a8_N2dQyv0_9gxy7PCuWhcWE/s400/salmon+quiche.jpg)
I decided instead of being wasteful, I would make a quiche with the leftovers (what a refreshing change from my usual repertoire!).
Since the salmon has lemon juice, thyme, shallots and capers all built in, it really doesn't need much help except for a nice custard.
You can use this basic recipe for any leftover cooked salmon from the night before, just make sure you jazz it up a bit by adding some lemon juice, capers, some herbs and definitely a lot of salt & pepper before adding it to the pie shell.
Salmon & Asparagus Quiche:
I would suggest making the Roasted Salmon & Asparagus recipe, otherwise, just use leftover cooked salmon and doctor it up a bit.
a small piece of leftover cooked salmon
a handful of steamed or roasted asparagus, cut into pieces
(you can add more capers, shallots, thyme, lemon zest, dill, salt & pepper for seasoning)
3 eggs
1/2 cup of Parmesan cheese
3/4 cup of heavy cream or half & half
1 prepared frozen pie shell
Flake the salmon and cut up the asparagus. Lay on the bottom of a prepared pie shell.
Season with some more lemon zest, capers, shallots, salt & pepper and anything else you like.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFCG1WG19iJ4hNF97g5BVNKhNuKrsOqBK8otTkKTp0wv5znkppAG4SeHFXHWLTmW1vz-NKV4feAeGBKpx76cP338zqqDu0Gi94xNLh5EvauoErbC7jBuoXNuVwx92lT0crx7591TrQxs/s400/salmon+quiche2.jpg)
Whisk the eggs with the cream together and add the cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggYv3wgsXrM9e0EG64NBTnwFxaAp1PaEvYb1N3S1RauBqkqZg6hTk3NrCF8PNju3msgG-HEUf1s2Dfk3UrIMyus-sWAlM_OBUXo96DTKlfn2Gh_tjAz3VuxIJGqyn3t2S57BurdOFNSU/s400/salmon+quiche3.jpg)
Pour the custard over the salmon and asparagus.
Bake for 35 minutes in a 350F oven until puffed and golden.
Wait 15 minutes before serving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1riRAGnuIiSVvyMOIdi_8HyweB-ttR05STTNb030liasYipwDC_QVhzyj6ATQur187xIH25fkgCeNOzduAa9q66AE5HyPgBPmy62prsBxLnmJU2EeIe9GM7P4j3pvgrvfqHr6twmGJw/s400/salmon+quiche4.jpg)
Enjoy!
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqFm3rlbgW8Zj9w_0F8yeAAHa5_-LHPXeSNDIQGdOxD3PWK4Bvlvctfhd3cHRpoMiGc5_HYGSiQW8UuvpTjjKna4nDMou_l6Zv3h-FSbnNgI6KuTAdu-a8_N2dQyv0_9gxy7PCuWhcWE/s400/salmon+quiche.jpg)
I decided instead of being wasteful, I would make a quiche with the leftovers (what a refreshing change from my usual repertoire!).
Since the salmon has lemon juice, thyme, shallots and capers all built in, it really doesn't need much help except for a nice custard.
You can use this basic recipe for any leftover cooked salmon from the night before, just make sure you jazz it up a bit by adding some lemon juice, capers, some herbs and definitely a lot of salt & pepper before adding it to the pie shell.
Salmon & Asparagus Quiche:
I would suggest making the Roasted Salmon & Asparagus recipe, otherwise, just use leftover cooked salmon and doctor it up a bit.
a small piece of leftover cooked salmon
a handful of steamed or roasted asparagus, cut into pieces
(you can add more capers, shallots, thyme, lemon zest, dill, salt & pepper for seasoning)
3 eggs
1/2 cup of Parmesan cheese
3/4 cup of heavy cream or half & half
1 prepared frozen pie shell
Flake the salmon and cut up the asparagus. Lay on the bottom of a prepared pie shell.
Season with some more lemon zest, capers, shallots, salt & pepper and anything else you like.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFCG1WG19iJ4hNF97g5BVNKhNuKrsOqBK8otTkKTp0wv5znkppAG4SeHFXHWLTmW1vz-NKV4feAeGBKpx76cP338zqqDu0Gi94xNLh5EvauoErbC7jBuoXNuVwx92lT0crx7591TrQxs/s400/salmon+quiche2.jpg)
Whisk the eggs with the cream together and add the cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggYv3wgsXrM9e0EG64NBTnwFxaAp1PaEvYb1N3S1RauBqkqZg6hTk3NrCF8PNju3msgG-HEUf1s2Dfk3UrIMyus-sWAlM_OBUXo96DTKlfn2Gh_tjAz3VuxIJGqyn3t2S57BurdOFNSU/s400/salmon+quiche3.jpg)
Pour the custard over the salmon and asparagus.
Bake for 35 minutes in a 350F oven until puffed and golden.
Wait 15 minutes before serving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1riRAGnuIiSVvyMOIdi_8HyweB-ttR05STTNb030liasYipwDC_QVhzyj6ATQur187xIH25fkgCeNOzduAa9q66AE5HyPgBPmy62prsBxLnmJU2EeIe9GM7P4j3pvgrvfqHr6twmGJw/s400/salmon+quiche4.jpg)
Enjoy!
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
Comments
Have a great weekend Stacy!
Sounds (and looks) delish!
LL
I don't always use frozen pie crusts, but when I'm lazy (sort of like the canned beans!), I use Oronoeke Orchards (spelling?), or Whole Foods all natural crusts.
Stacey