Broccoli-Salmon Quiche
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Broccoli-Salmon Quiche." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/broccoli-salmon-quiche-a-recipe.htm> 24 July 2008.
Broccoli-Salmon Quiche
Yield: Makes 6 servings
Ingredients:
1
(9-inch) Pastry Shell (recipe follows)
1
tablespoon vegetable oil
1-1/2
cups chopped broccoli
1/3
cup chopped onion
1/3
cup chopped red bell pepper
1/2
cup (2 ounces) shredded Swiss cheese
1
cup flaked canned or cooked salmon (about 5 ounces)
3
eggs, beaten
1-1/4
cups milk
1
teaspoon dried tarragon leaves
1/4
teaspoon salt
1/8
teaspoon black pepper
Preparation:
1.
Preheat oven to 425°F.
2.
Place piece of foil inside pastry shell; partially fill with uncooked beans or rice. Bake 10 minutes. Remove foil and beans; continue baking 5 minutes or until lightly browned. Let cool.
3.
Reduce oven temperature to 375°F.
4.
Heat oil in medium skillet over medium heat. Add broccoli, onion and bell pepper; cook and stir 3 to 4 minutes or until crisp-tender. Set aside to cool.
5.
Sprinkle cheese over bottom of pastry shell. Arrange salmon and vegetables over cheese.
6.
Combine eggs, milk, tarragon, salt and pepper in medium bowl. Pour over salmon and vegetables.
7.
Bake 35 to 40 minutes or until filling is puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutritional Information:
| Serving Size: 1/6 of Quiche | |
| Sodium | 462 mg |
| Protein | 16 g |
| Fiber | 2 g |
| Carbohydrate | 23 g |
| Cholesterol | 133 mg |
| Saturated Fat | 7 g |
| Total Fat | 20 g |
| Calories from Fat | 54 % |
| Calories | 342 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 1 |
| Fat | 3 |
Pastry Shell
Ingredients:
1-1/2
cups all-purpose flour
1/4
teaspoon salt
1/4
cup butter or margarine, chilled
1/4
cup shortening
4
to 5 tablespoons cold water
Preparation:
1.
Combine flour and salt in large bowl. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles cornmeal.
2.
Add water, 1 tablespoon at a time; stir just until mixture holds together. Knead lightly with your hands to form ball. Wrap in plastic wrap and refrigerate 30 minutes.
3.
Roll out dough on lightly floured surface to 12-inch circle. Gently press into 9-inch quiche dish or pie pan. Trim edges and flute.
This recipe appears in: Pies & Tarts