Canned salmon and fresh asparagus, along with Swiss cheese, amke an elegant and super easy impossible pie. Use homemade baking mix if you'd like.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 1 lb. asparagus, cut into 1" pieces
- 1 red bell pepper, chopped
- 1-1/2 cups shredded Swiss cheese
- 6 oz. can salmon, drained and flaked
- 1-1/4 cups milk
- 3 eggs
- 1 cup baking mix
- 1 tsp. dried basil leaves
- 1/8 tsp. pepper
- 2 Tbsp. grated Parmesan cheese
Preparation:
Preheat oven to 400 degrees. Grease a 10" pie plate and set aside. In large pot, bring water to a boil. Add asparagus and red bell pepper; simmer for 3-4 minutes until tender. Drain well. Arrange in pie plate along with 3/4 cup Swiss cheese, and the salmon.
In medium bowl, combine milk, eggs, baking mix, basil, and pepper and beat with wire whisk until smooth. Pour over salmon and sprinkle with Parmesan cheese.
Bake at 400 degrees for 40-45 minutes until a knife inserted in the center of the pie comes out clean. Sprinkle with remaining 3/4 cup Swiss cheese and bake 2-3 minutes longer until cheese is melted. Let stand 5-10 minutes before serving. 6-8 servings
Calories: 340
Fat: 16 grams
Sodium: 580 mg
Niacin: 30% DV
