Dill Salmon Quiche

Nonstick cooking spray
1 7-1/2 oz can salmon, drained, flaked, and skin and bones removed
1/2 cup reduced fat Parmesan cheese
1/4 cup sliced green onions
1/2 cup fat free cottage cheese
1 Tbsp lemon juice
1-1/2 cups skim milk
3/4 cup reduced fat baking mix (Bisquick)
2 eggs
1/4 cup egg substitute product
1/2 tsp dried dill
1/4 tsp paprika
Fresh dill sprigs (optional)

1. Preheat oven to 375 degrees. Coat a 9-inch pie plate with nonstick cooking spray; set aside. In a medium bowl, combine salmon, Parmesan cheese and green onions. Spread in prepared pie plate; set aside.

2. In a blender or food processor, combine cottage cheese and lemon juice. Cover and blend or process until smooth. Add milk, baking mix, eggs, egg whites, and dried dill. Cover and blend or process until smooth. Pour over salmon mixture in pie plate, spreading evenly. Sprinkle with paprika.

3. Bake for 35 to 40 minutes or until top is golden brown and a knife inserted near the center comes out clean. Let stand on a wire rack for 10 minutes. Cut into wedges to serve. If desired, garnish with fresh dill sprigs.

Yield: 6 Servings (1 wedge per serving)


Number of Servings: 6

Recipe submitted by SparkPeople user SLJGEMINI75.