Recipe of Favorite Low-Cal Salmon Basil Garlic Quiche

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, low-cal salmon basil garlic quiche. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Low-Cal Salmon Basil Garlic Quiche is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Low-Cal Salmon Basil Garlic Quiche is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. 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. Take 1 cup Shredded Fat Free Mozzarella - Kraft (180c)
3. Get 2 tsp Flour (18c)
4. Take 1/2 cup Diced Onion (30c)
5. Take 1/2 cup Peeled Diced Tomato (16c)
6. Get 1/2 cup Diced Mushroom (8c)
7. Take 3 oz Diced Smoked Salmon - MeijerVita Classic Wild Nova (80c)
8. Prepare 3 Large Eggs (215c)
9. Get 2/3 cup Whole Milk (101c)
10. Prepare 1 tsp Dried Basil (3c)
11. Take 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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