Crustless Smoked Salmon Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cups sliced fresh mushrooms1 cup grated carrots 1 cup chopped red pepper1 cup chopped green onion6 cloves garlic, minced2 teaspoons grapeseed oil1 (15 ounce) container part-skim ricotta cheese1 1/4 cups egg whites1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry8 oz of sliced peppered smoked salmon40g unsweetened whey protein isolate1 tablespoon minced fresh parsley1/2 teaspoons nutmeg1/2 teaspoon salt1/4 teaspoon pepper
Directions:
1. Coat the bottom of 2, 9-in. pan coated with grapeseed oil; set aside.
2.In a large nonstick skillet, saute the mushrooms, carrots, red pepper, onion and garlic in oil until tender; drain.
3. In a large bowl, combine ricotta cheese, protein powder and egg whites. Stir in the spinach, salmon, parsley, nutmeg, salt and pepper. Stir in vegetable mixture.
4. Transfer to prepared pan. Bake at 350 degrees F for 45-55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean. Let stand for 10 minutes prior to serving.
Serving Size: 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user HEALTHYNIBBLES.
1. Coat the bottom of 2, 9-in. pan coated with grapeseed oil; set aside.
2.In a large nonstick skillet, saute the mushrooms, carrots, red pepper, onion and garlic in oil until tender; drain.
3. In a large bowl, combine ricotta cheese, protein powder and egg whites. Stir in the spinach, salmon, parsley, nutmeg, salt and pepper. Stir in vegetable mixture.
4. Transfer to prepared pan. Bake at 350 degrees F for 45-55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean. Let stand for 10 minutes prior to serving.
Serving Size: 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user HEALTHYNIBBLES.
Nutritional Info Amount Per Serving
- Calories: 136.1
- Total Fat: 5.1 g
- Cholesterol: 15.2 mg
- Sodium: 712.7 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.7 g
- Protein: 16.3 g
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