Salmon and Asparagus Quiche

Preheat oven to 375 degrees F (190 degrees C).

Coat a 10-inch pie dish with cooking spray.

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.

Mix pepper, nutmeg, and 1/2 cup Asiago cheese into salmon mixture.

Transfer filling into prepared pie dish.

Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.

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.