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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, low-cal salmon basil garlic quiche. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Low-Cal Salmon Basil Garlic Quiche is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Low-Cal Salmon Basil Garlic Quiche is something that I’ve loved my whole life.

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

The ingredients needed to make Low-Cal Salmon Basil Garlic Quiche:
  1. Prepare 1 (9 inch) Pie Crust - Meijer Frozen (640c)
  2. Prepare 1 cup Shredded Fat Free Mozzarella - Kraft (180c)
  3. Make ready 2 tsp Flour (18c)
  4. Get 1/2 cup Diced Onion (30c)
  5. Take 1/2 cup Peeled Diced Tomato (16c)
  6. Make ready 1/2 cup Diced Mushroom (8c)
  7. Prepare 3 oz Diced Smoked Salmon - MeijerVita Classic Wild Nova (80c)
  8. Take 3 Large Eggs (215c)
  9. Get 2/3 cup Whole Milk (101c)
  10. Get 1 tsp Dried Basil (3c)
  11. Prepare 1 tsp Garlic Powder (9c)
  12. Take 1/2 tsp Salt (0c)
Instructions 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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