Salmon And Artichoke Quiche Squares Recipes

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SALMON AND ARTICHOKE QUICHE SQUARES



Salmon and Artichoke Quiche Squares image

Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch dish, it comes together in a snap and makes enough to serve a hungry brunch crowd. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 15 servings.

Number Of Ingredients 10

1 tube (8 ounces) refrigerated crescent rolls
2/3 cup shredded Parmesan cheese, divided
1/2 cup crumbled goat cheese
1 cup thinly sliced smoked salmon fillets
1 cup water-packed artichoke hearts, drained
1/4 cup chopped green onions (green portion only)
2 tablespoons finely chopped fresh dill
1/4 teaspoon pepper
5 large eggs
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.

Nutrition Facts : Calories 179 calories, Fat 13g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 330mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

SALMON ARTICHOKE QUICHE



Salmon Artichoke Quiche image

Categories     Main

Time 1h35m

Yield 4

Number Of Ingredients 16

Crust:
2 cups all-purpose flour
2 tsp sugar
¾ tsp salt
7 tbsp unsalted butter, chilled and cubed
4-6 tbsp cold water
Filling:
1 tbsp canola oil
1 leek, thinly sliced
6 artichoke hearts, chopped
1 cup chopped smoked salmon
4 eggs
1 cup half-and-half (or heavy cream)
1 tbsp dill
Pinch salt, black pepper, and nutmeg
4 oz goat cheese, crumbled

Steps:

  • Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).
  • Add the butter and continue mixing until crumbly.
  • Add the water, 1 tbsp at a time, while mixing.
  • Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.
  • Preheat oven to 350 degrees F.
  • Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.
  • Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.
  • Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.
  • In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.
  • Once crust is done, remove from oven and add half of the egg mixture. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.
  • Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.
  • Bake for another 40 minutes.
  • Let cool for 5-10 minutes before serving.

ARTICHOKE QUICHE



Artichoke Quiche image

Provided by SONNY

Time 2h

Yield 6

Number Of Ingredients 17

1 package (9-inch) pie crust
1 jar (6 ounce size) marinated artichoke hearts, drained and coarsely chopped
4 ounces bacon or sun-dried tomatoes, chopped into bits
1 small onion, chopped
1 bunch scallions, chopped
2 cloves garlic, minced
1 red pepper, cut into 1-inch long, thin strips
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
3 large eggs
1 tablespoon Dijon mustard
1/4 cup heavy cream
1/2 cup light cream
1/4 teaspoon nutmeg
salt and pepper

Steps:

  • Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute bacon in large skillet over medium-high heat until browned. Reduce heat to medium and add onion, scallions, garlic and pepper. Cook until vegetables are softened, for about 10 minutes. Add artichoke hearts. Cook another 3 minutes. Remove from heat and add parsley, basil, salt, and pepper. Preheat oven to 375 degrees F. Sprinkle Swiss and Parmesan cheese over crust. Top with artichoke mixture. Whisk together eggs, mustard, heavy and light creams. Season with nutmeg. Pour evenly over artichoke minute in crust. Bake until puffed and set, about 45 minutes. Serve warm or at room temperature.

Nutrition Facts :

CRUSTLESS SPINACH QUICHE RECIPE



Crustless Spinach Quiche Recipe image

Sautéed fresh spinach, quartered artichoke hearts, and mozzarella cheese combine to make this quick and easy Crustless Spinach Quiche Recipe.

Provided by London Brazil

Categories     Breakfast     brunch

Time 40m

Number Of Ingredients 11

1 Tbsp. olive oil
½ sweet onion (finely diced)
2 cloves garlic (crushed)
4 cups spinach (finely chopped)
¾ cup artichoke hearts (coarsely chopped)
6 eggs (large)
½ cup almond milk (cashew or soy milk)
1 tsp salt
¼ tsp. pepper
½ cup Mozzarella cheese
¼ cup Parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Sauté olive oil and onion in a medium-sized skillet over medium heat for 4-5 minutes.
  • Add crushed garlic and continue sautéing for 1-2 minutes.
  • Mix in chopped spinach and sauté for 2-3 minutes, or until spinach has wilted.
  • In a large bowl whisk together eggs, milk, salt, and pepper.
  • Evenly spread room temperature sautéed spinach and chopped artichokes in a 9-10 inch round pie dish that has been sprayed liberally with non-stick cooking spray.
  • Pour in egg mixture and sprinkle both cheeses on top.
  • Bake for 27-30 minutes, or until the top turns golden brown.*
  • Let crustless quiche sit for 5-10 minutes before serving and enjoy!

Nutrition Facts : Calories 169 kcal, Carbohydrate 4 g, Protein 10 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 173 mg, Sodium 713 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ARTICHOKE SQUARES



Artichoke Squares image

This recipe is one I make all the time. It comes from my very talented friend Lynn. Perfect for block parties and potluck gatherings, I'm sure there will be many variations on this basic recipe. Enjoy!

Provided by Reese Banta

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 6

Number Of Ingredients 13

1 tablespoon margarine
1 (8 ounce) package fresh mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
4 eggs, beaten
¼ cup bread crumbs
¼ teaspoon salt
⅛ teaspoon hot pepper sauce (such as Tabasco®)
⅛ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon garlic salt
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
¾ pound shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
  • Melt margarine in a skillet over medium-high heat; saute mushrooms, onion, and garlic in hot butter until the onion is clear, 5 to 7 minutes.
  • Beat eggs, bread crumbs, salt, hot sauce, pepper, oregano, and garlic salt together in a bowl. Stir mushroom mixture, artichokes, and cheese into the egg mixture; pour into the prepared baking dish.
  • Bake in preheated oven until the egg is set in the middle, 35 to 40 minutes. Cool slightly in baking dish before cutting into squares to serve.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 15.7 g, Cholesterol 183.6 mg, Fat 27.5 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 13.4 g, Sodium 819 mg, Sugar 3.1 g

NO CRUST ARTICHOKE QUICHE SQUARES



No Crust Artichoke Quiche Squares image

Low carb appetizer that can be served hot or cold, an alternative to the artichoke dip recipe that's so popular. I have not tried this yet, this was adapted from our local paper, but I just might make it for our Thanksgiving appetizer.

Provided by MNLisaB

Categories     Cheese

Time 45m

Yield 25 squares

Number Of Ingredients 12

1/3 cup dry sherry or 1/3 cup apple juice
2 tablespoons chopped red onions
2 cloves garlic, minced
1 cup grated mozzarella cheese
1/2 cup ricotta cheese
1 (10 ounce) jar marinated artichoke hearts, drained and coarsely chopped
3 egg whites, lightly beaten
1 egg, lightly beaten
1/4 cup whole wheat bread crumbs
3 tablespoons fresh minced parsley
1/4 teaspoon marjoram or 1/4 teaspoon basil
1 pinch cayenne pepper

Steps:

  • Preheat oven to 350*.
  • In medium non stick skillet over medium heat, heat sherry or apple juice, add onion and garlic.
  • Cook until soft, but not brown,stirring frequently for about 3 minutes.
  • Spoon mixture into medium bowl, and add all the other ingredients,and mix well.
  • Pour batter into a lightly oiled 8 inch square baking pan.
  • Bake in 350* oven for 30 minutes, or until set and lightly browned.
  • To serve, cut into squares.
  • Can be served hot or cold.

Nutrition Facts : Calories 52.4, Fat 2, SaturatedFat 1.1, Cholesterol 14.5, Sodium 65.5, Carbohydrate 3.2, Fiber 0.8, Sugar 0.5, Protein 2.9

CRUSTLESS SMOKED SALMON QUICHE SQUARES



Crustless Smoked Salmon Quiche Squares image

Quiche with smoked salmon the perfect combination for any brunch!

Categories     Breakfast and Brunch

Yield Serves 6 - 8

Number Of Ingredients 10

5 eggs
1/4 cup light sour cream
1 tsp Dijon mustard
1 tsp dill weed
1/2 tsp freshly ground pepper
1/4 tsp salt
1 1/4 cups light cream (10%)
1 pkg (85 g) smoked salmon, chopped
1/2 cup thinly sliced green onions
1/2 cup shredded Swiss cheese

Steps:

  • Whisk together first 6 ingredients (eggs through salt) until blended. Whisk in cream. Stir in salmon, green onions and cheese.
  • Pour mixture into a greased 8 inch (20 cm) square baking dish. Bake at 350ºF (180ºC) for 35 - 40 minutes or until a knife inserted in centre comes out clean. Let stand for 5 minutes. Cut into squares and serve.

Nutrition Facts :

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