Salmon Tomato Quiche Recipes

SALMON QUICHE WITH EASY, TASTY TOMATO SAUCE

Steps:

• Heat oven to 425°F. Spray 9 1/2-inch tart pan with removable bottom with cooking spray.
• In large bowl, stir Bisquick mix and seasoned salt. In small bowl, beat 3 tablespoons olive oil and 3 tablespoons half-and-half with whisk. Stir in the seasoned Bisquick mix until mixture forms a ball. Press mixture firmly against bottom and all the way up side of pan. Set aside.
• In large bowl, beat eggs and 1/2 cup half-and-half until blended. Stir in remaining filling ingredients. Pour mixture into crust. Place pan on cookie sheet.
• Bake 25 to 35 minutes or until filling is set but still moist and knife inserted in center comes out clean.
• Meanwhile, make sauce. In 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat until hot. Reduce heat to low; add 1/4 cup onion and bell pepper. Cook, stirring frequently, until vegetables are crisp-tender. Add remaining sauce ingredients. Heat to boiling; reduce heat to medium. Simmer uncovered 7 to 9 minutes, stirring frequently. Reduce heat to medium-low; simmer until tomatoes are soft and sauce is thickened.
• Let baked quiche stand 10 minutes; remove from pan. Serve with sauce.

SALMON QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

SALMON QUICHE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

SMOKED SALMON QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes.
• Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
• Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
• Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

SALMON & TOMATO QUICHE

Steps:

• Preheat oven to 350°F (180°C).
• Lightly grease bottom and sides of pie plate, then place pastry crust in pie plate.
• Thinly coat the bottom of crust with the mustard (brush it on or spread with a spoon).
• Spread salmon over bottom of crust, flaking with a fork.
• In a small bowl, beat eggs, creme fraiche, salt, pepper and dill together. Pour over salmon.
• Sprinkle as much shredded Swiss cheese as you like over the egg mixture.
• Top with tomato rounds and bake for 40 minutes.
• Serve and enjoy!

SMOKED SALMON QUICHE

Steps:

• On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.