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Hands-on time: 10 minutes
Total time: 1 hour
3/4 cup low-fat milk
1 9-inch whole-wheat pie shell (TRY: Wholly Wholesome Organic Whole Wheat 9″ Pie Shells)
1/2 tsp sea salt
Fresh ground black pepper, to taste
1 6-oz BPA-free can or pouch Wild Alaskan pink salmon, drained and flaked
1/2 bunch (about 7 to 8 stalks) asparagus, trimmed and chopped into 1-inch lengths
1 tbsp chopped fresh chives, plus additional for garnish
1 tbsp grated Parmesan cheese, plus additional for garnish
Preheat oven to 375 FF. In a small pot, add milk. Heat on medium, stirring constantly, until small bubbles form around the edges and milk comes to a light froth, about 4 minutes.
Bake pie shell for 5 minutes.
Meanwhile, in a medium bowl, whisk eggs. Whisk in milk, salt and pepper. Stir in salmon, asparagus, chives and cheese until combined.
Remove pie shell from oven and pour egg mixture into shell. Return to oven and bake for 45 minutes, until golden brown. If desired, garnish with additional chives and cheese.
Nutrients per serving (1/8 of pie): Calories: 175, Total Fats: 11 g, Sat. Fat: 5 g, Carbs: 11 g, Fiber: 2 g, Sugars: 3 g, Protein: 10 g, Sodium: 349 mg, Cholesterol: 81 mg
Read the story behind Gilean’s grandmother’s pie on the Clean Eating Tumblr blog!