Ingredients

• 1 Pie crust – your choice of homemade or frozen.  (I use frozen for time and ease)
• 6 fresh eggs
• 1 teaspoon minced dried onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4  teaspoon of  melted butter
• 1/4 cup milk
• 3-ounce package deboned salmon
• 15 ounce can asparagus spears
• 1 cup shredded Swiss cheese

Directions

1. Follow directions for the pie crust based on making or thawing needs.
2. Par bake the crust per your directions (ex: 425 F for 10 minutes).
3. Let pie crust cool while you open and drain the asparagus spears.
4. In a seperate bowl add your eggs, and beat well.
5. Add to the eggs in the bowl, the salt, pepper, butter, minced onion and mix.
6. Take the salmon from the package, break apart if need be to smaller pieces, place in mixture and stir in well.
7. Now take your drained asparagus spears and place onto the bottom of the baked, cooled pie crust.  create your own design.  You may have spears left.  break spears into smaller pieces to fill in any empty spaces on the crust.
8. Sprinkle your cup of Swiss cheese over the asparagus.
9. stir egg mixture briefly to mix thoroughly and pour over the cheese layer.
10. Bake at 350 F for 40 minutes, or until the center of the quiche is cooked.  Use a knife or toothpick to prick the center for confirmation.
11. Serves 6.  Serve immediately.