Step-by-Step Guide to Prepare Any-night-of-the-week Low-Cal Salmon Basil Garlic Quiche

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, low-cal salmon basil garlic quiche. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Low-Cal Salmon Basil Garlic Quiche is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Low-Cal Salmon Basil Garlic Quiche is something which I have loved my whole life.

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

The ingredients needed to make Low-Cal Salmon Basil Garlic Quiche:

1. Make ready 1 (9 inch) Pie Crust - Meijer Frozen (640c)
2. Get 1 cup Shredded Fat Free Mozzarella - Kraft (180c)
3. Get 2 tsp Flour (18c)
4. Make ready 1/2 cup Diced Onion (30c)
5. Get 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. Get 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. Make ready 1/2 tsp Salt (0c)

Steps 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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