Smoked Salmon Quiche

Smoked Salmon Quiche might be a good recipe to expand your side dish recipe box. One portion of this dish contains roughly 15g of protein, 26g of fat, and a total of 313 calories. This recipe serves 8 and costs $1.56 per serving. 164 people were glad they tried this recipe. It is a good option if you're following a gluten free and ketogenic diet. It is brought to you by Jans Sushi Bar. From preparation to the plate, this recipe takes approximately 45 minutes. It is a rather inexpensive recipe for fans of Mediterranean food. A mixture of bacon, collards, nutmeg, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 65%. If you like this recipe, you might also like recipes such as Smoked Salmon Quiche, Smoked Salmon Quiche, and Smoked Salmon and Asparagus Quiche.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 F. Generously grease a 10" deep dish pie plate.Cook the bacon over medium heat in a lar e skillet until brown and crisp; remove with a slotted spoon and drain on paper towels. Set aside.Reduce the heat slightly and add the onions to the pan. Cook, stirring frequently, until soft and golden brown, about 10 minutes. Remove from the pan and reserve with the bacon.Add the ghee and collards to the skillet and cook until wilted, about 10 minutes. Return the bacon and onion to the skillet and lightly toss to combine with the greens. Spread the mixture in the bottom of the pie plate, and sprinkle the cheese evenly over the top. Scatter the smoked salmon over the top of the cheese.Whisk the coconut milk, eggs, pepper and nutmeg together in a large mixing bowl until well-blended. Carefully pour the egg mixture over the greens, cheese and salmon in the pie plate.Place the pie plate in a pan large enough to hold it; carefully pour very hot water around the quiche, until it reaches about halfway up the sides of the dish.Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean and the quiche is beginning to turn golden brown on top. Remove from the water bath and cool for at least 15 minutes; cut into wedges and serve.Nutrition (per serving): 313 calories, 26g total fat, 169mg cholesterol, 472.9mg sodium, 318mg potassium, 6.5g carbohydrates, 1.8g fiber, 1.2g sugar, 15.2g protein

 

Step by step:

1. Preheat the oven to 350 F. Generously grease a 10" deep dish pie plate.Cook the bacon over medium heat in a lar e skillet until brown and crisp; remove with a slotted spoon and drain on paper towels. Set aside.Reduce the heat slightly and add the onions to the pan. Cook, stirring frequently, until soft and golden brown, about 10 minutes.

2. Remove from the pan and reserve with the bacon.

3. Add the ghee and collards to the skillet and cook until wilted, about 10 minutes. Return the bacon and onion to the skillet and lightly toss to combine with the greens.

4. Spread the mixture in the bottom of the pie plate, and sprinkle the cheese evenly over the top. Scatter the smoked salmon over the top of the cheese.

5. Whisk the coconut milk, eggs, pepper and nutmeg together in a large mixing bowl until well-blended. Carefully pour the egg mixture over the greens, cheese and salmon in the pie plate.

6. Place the pie plate in a pan large enough to hold it; carefully pour very hot water around the quiche, until it reaches about halfway up the sides of the dish.

7. Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean and the quiche is beginning to turn golden brown on top.

8. Remove from the water bath and cool for at least 15 minutes; cut into wedges and serve.Nutrition (per serving): 313 calories, 26g total fat, 169mg cholesterol, 472.9mg sodium, 318mg potassium, 6.5g carbohydrates, 1.8g fiber, 1.2g sugar, 15.2g protein

Nutrition Information:

covered percent of daily need

 

Related Videos: