Step 1

Preheat oven to 400°Partially blind bake your pie crust (see notes in last paragraph)

Step 2

Reduce oven temperature to 350°F.

Step 3

In a large bowl, whisk together eggs, cream, salt, pepper and garlic powder. Set aside.

Step 4

Sauté asparagus, onion and garlic for 5-7 minutes until asparagus is almost fork tender.

Step 5

Transfer sautéed veggies to prepared crust, top with smoked salmon and shredded cheese. Pour egg and cream mixture over top.

Step 6

Bake until the quiche is golden and center is just about set, about 45-55 minutes. Be sure to not over bake. Allow to cool for a few minutes or serve at room temperature. It is wonderful either way!

Step 7

You can cover tightly with plastic wrap and store for up to 4 days. This quiche is great as leftovers!