Low-Cal Salmon Basil Garlic Quiche.
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Low-Cal Salmon Basil Garlic Quiche cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at several recognized incidents possibly. I am certain you will see lots of people who just like the Low-Cal Salmon Basil Garlic Quiche dishes that you simply make.
Alright, don’t linger, let’s course of action this low-cal salmon basil garlic quiche formula with 12 substances which are surely easy to have, and we have to process them at the very least through 7 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements for Low-Cal Salmon Basil Garlic Quiche:
- Prepare 1 (9 inch) for Pie Crust – Meijer Frozen (640c).
- Provide 1 cup of Shredded Fat Free Mozzarella – Kraft (180c).
- Provide 2 tsp – Flour (18c).
- Need 1/2 cup Diced Onion (30c).
- Need 1/2 cup – Peeled Diced Tomato (16c).
- Prepare 1/2 cup for Diced Mushroom (8c).
- You need 3 oz Diced Smoked Salmon – MeijerVita Classic Wild Nova (80c).
- Require 3 of Large Eggs (215c).
- Require 2/3 cup for Whole Milk (101c).
- Provide 1 tsp – Dried Basil (3c).
- Prepare 1 tsp Garlic Powder (9c).
- You need 1/2 tsp – Salt (0c).
Low-Cal Salmon Basil Garlic Quiche steps:
- Preheat oven to 400 degrees..
- In small saucepan over medium-low heat, add diced onion, tomato, mushroom, 1/4 tsp of salt. Saute for 10 minutes or until softened. Remove from heat and pour off liquid..
- In small bowl, beat eggs, milk, diced salmon and remaining spices. Decrease salt as desired, this quiche has plenty of flavor..
- Mixe cheese and flour in bottom of piecrust. Press down to make layer to prevent soggy crust from wet ingredients to follow..
- Layer the onion/tomato/mushroom mixture over the cheese..
- Pour the egg/salmon/milk/spice mixture on top..
- Bake at 400°F for 35-40 minutes until the center is no longer wet. Let stand for 5+ minutes before cutting..
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