A delicious source of protein!

Smoked Salmon Quiche:

Prep: 30 mins      Bake: 35 mins      Makes: 8 servings

Ingredients:

  • 1 sheet refrigerated pie pastry
  • 1 cup shredded reduced-fat Swiss cheese
  • 1 tablespoon all-purpose flour
  • 3 plum tomatoes, seeded and chopped
  • 2 tablespoons finely chopped onion
  • 2 teaspoons canola oil
  • 3 ounces smoked salmon fillet, flaked (about 1/2 cup)
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 teaspoon salt

Instructions:

  1. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. In a small bowl, combine cheese and flour. Transfer to pastry.
  3. In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.
  4. In a small bowl, whisk the eggs, milk and salt. Pour into pastry. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.
    Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Throw your apron and chef hat on and get to work!