Salmon and Asparagus Quiche

Ingredients

• 0.5 cup asiago cheese shredded
• 14.5 ounce asparagus cuts and tips drained canned
• 3 tablespoons butter 
• 4  eggs 
• 3 tablespoons garlic chopped
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper black
• 1 cup half-and-half 
• 0.5  onion chopped
• 0.5 pound salmon fillet skinless
• 1 pinch salt 
• 1 cup cheddar cheese shredded

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• pie form

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.
2. Melt butter in a large skillet over medium heat; cook salmon in the hot butter until fish flakes with a fork, about 5 minutes per side. Separate fillets into pieces; stir asparagus, onion, and garlic into skillet with salmon. Cook and stir until liquid clinging to asparagus pieces has evaporated, about 15 minutes.
3. Mix pepper, nutmeg, and 1/2 cup Asiago cheese into salmon mixture.
4. Transfer filling into prepared pie dish.
5. Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.
6. Bake in the preheated oven for 15 minutes; sprinkle quiche with 1/2 cup Asiago cheese and Cheddar cheese. Continue baking until quiche is set, a knife inserted into the middle comes out clean, and cheese topping is melted, 35 to 40 minutes.