Salmon Brocolli Quiche Recipes
JEAN'S CRUSTLESS SALMON BROCCOLI QUICHE
This recipe comes from my mom-in-law's neighbor, Jean. I think it may fall into the "impossible pie" category. The original recipe called for Bisquick but I used The Master Mix (recipe #45055). Serve with a green salad for brunch, lunch or supper. Leftovers keep well in the fridge for several days.
Provided by MA Blossom
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Grease a 10-inch pie plate.
- In a frying pan, saute onion and broccoli in olive oil until slightly softened.
- In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
- Add salmon and cheese to egg mixture. Stir well.
- Add onions and broccoli to mixture. Stir well.
- Pour all into pie plate.
- Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.
BROCCOLI SALMON QUICHE
I made this recipe up, because we eat a lot of salmon during the year. I also have a garden during the summer. My family likes this and it use up the leftover salmon. You can freeze this.
Provided by VickiAk
Categories Breakfast
Time 1h20m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
- Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.
Nutrition Facts : Calories 525.2, Fat 36.6, SaturatedFat 16.6, Cholesterol 286.4, Sodium 336.2, Carbohydrate 20, Fiber 2.9, Sugar 1.4, Protein 29.2
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- In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Meanwhile make the filling: in a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside. Cut the salmon into small cubes, season with salt and pepper, fry in olive oil until fully cooked, transfer to a paper towel to drain. Blanch the broccoli in boiling water for 4-5 minutes. Drain and set aside.
- Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
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