Steps to Prepare Super Quick Homemade Low-Cal Salmon Basil Garlic Quiche

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, low-cal salmon basil garlic quiche. It is one of my favorites. For mine, 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 well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Low-Cal Salmon Basil Garlic Quiche is something which I’ve 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 can achieve it.

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

1. Make ready 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. Prepare 1/2 cup Diced Mushroom (8c)
7. Make ready 3 oz Diced Smoked Salmon - MeijerVita Classic Wild Nova (80c)
8. Get 3 Large Eggs (215c)
9. Take 2/3 cup Whole Milk (101c)
10. Make ready 1 tsp Dried Basil (3c)
11. Take 1 tsp Garlic Powder (9c)
12. Make ready 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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