Recipe of Award-winning Low-Cal Salmon Basil Garlic Quiche

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, low-cal salmon basil garlic quiche. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Low-Cal Salmon Basil Garlic Quiche is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Low-Cal Salmon Basil Garlic Quiche is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Make ready 1 (9 inch) Pie Crust - Meijer Frozen (640c)
2. Make ready 1 cup Shredded Fat Free Mozzarella - Kraft (180c)
3. Make ready 2 tsp Flour (18c)
4. Prepare 1/2 cup Diced Onion (30c)
5. Take 1/2 cup Peeled Diced Tomato (16c)
6. Prepare 1/2 cup Diced Mushroom (8c)
7. Get 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. Make ready 1 tsp Dried Basil (3c)
11. Prepare 1 tsp Garlic Powder (9c)
12. Prepare 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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