Low-Cal Salmon Basil Garlic Quiche
Low-Cal Salmon Basil Garlic Quiche

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, low-cal salmon basil garlic quiche. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Low-Cal Salmon Basil Garlic Quiche is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Low-Cal Salmon Basil Garlic Quiche is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook low-cal salmon basil garlic quiche using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Low-Cal Salmon Basil Garlic Quiche:
  1. Prepare 1 (9 inch) Pie Crust - Meijer Frozen (640c)
  2. Get 1 cup Shredded Fat Free Mozzarella - Kraft (180c)
  3. Take 2 tsp Flour (18c)
  4. Prepare 1/2 cup Diced Onion (30c)
  5. Prepare 1/2 cup Peeled Diced Tomato (16c)
  6. Get 1/2 cup Diced Mushroom (8c)
  7. Make ready 3 oz Diced Smoked Salmon - MeijerVita Classic Wild Nova (80c)
  8. Take 3 Large Eggs (215c)
  9. Make ready 2/3 cup Whole Milk (101c)
  10. Prepare 1 tsp Dried Basil (3c)
  11. Get 1 tsp Garlic Powder (9c)
  12. Prepare 1/2 tsp Salt (0c)
Steps to make Low-Cal Salmon Basil Garlic Quiche:
  1. Preheat oven to 400 degrees.
  2. 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.
  3. In small bowl, beat eggs, milk, diced salmon and remaining spices. Decrease salt as desired, this quiche has plenty of flavor.
  4. Mixe cheese and flour in bottom of piecrust. Press down to make layer to prevent soggy crust from wet ingredients to follow.
  5. Layer the onion/tomato/mushroom mixture over the cheese.
  6. Pour the egg/salmon/milk/spice mixture on top.
  7. 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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