Garlic Salmon Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Eggs [scrambled]1 1/4 C Bertolli's Garlic Alfredo1/2 can Pink Salmon1/2 C Homemade Sour Cream [recipe follows]2 cloves Garlic1 t Arrowroot1/2 t Tuscany Spice Mill1/2 t Onion Powder1 Organic 9" Pie ShellSour Cream:1 T lemon juice per 1 C of cream or Half and Half. Mix with mixer for 3 minutes and let sit for 10 minutes to let congele.
I came up with this when I wanted to make quiche with these awesome pie shells I had just bought, but didn't have any cheese.
Preheat oven to 325.
Make the sour cream [I originally made the sour cream for stroganoff when I had bought half and half instead of sour cream on accident] or skip this step and use already made sour cream.
Chop garlic. I like to smash it with the side of my chef's knife first to remove the fine paper on the outside, then chop.
Beat the eggs until yolks and whites are mixed thoroughly. Add all other ingredients, except pie shell, and mix thoroughly.
Pour mixture into pie shell, set pie on cookie sheet before putting in the oven.
Cook for 35 - 40 minutes.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user LINDSTAR.
Preheat oven to 325.
Make the sour cream [I originally made the sour cream for stroganoff when I had bought half and half instead of sour cream on accident] or skip this step and use already made sour cream.
Chop garlic. I like to smash it with the side of my chef's knife first to remove the fine paper on the outside, then chop.
Beat the eggs until yolks and whites are mixed thoroughly. Add all other ingredients, except pie shell, and mix thoroughly.
Pour mixture into pie shell, set pie on cookie sheet before putting in the oven.
Cook for 35 - 40 minutes.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user LINDSTAR.
Nutritional Info Amount Per Serving
- Calories: 273.7
- Total Fat: 20.3 g
- Cholesterol: 117.3 mg
- Sodium: 421.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.0 g
- Protein: 11.7 g
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