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Smoked Salmon Quiche

 Smoked Salmon Quiche
My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! —Rose Marie Cherven, Anchorage, Alaska
8 ServingsPrep: 30 min. Bake: 35 min. + standing


  • 1 sheet refrigerated pie pastry
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 1 tablespoon all-purpose flour
  • 3 plum tomatoes, seeded and chopped
  • 2 tablespoons finely chopped onion
  • 2 teaspoons canola oil
  • 3 ounces smoked salmon fillet, flaked (about 1/2 cup)
  • 4 eggs
  • 1 cup whole milk
  • 1/4 teaspoon salt


  • On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • In a small bowl, combine cheese and flour. Transfer to pastry.
  • 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 pastry.
  • Bake at 350° for 35-40 minutes or until a knife inserted near
  • the center comes out clean. Let stand for 15 minutes before cutting.
  • Yield: 8 servings.

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Smoked Salmon Quiche (continued)

Nutritional Facts: 1 piece equals 235 calories, 13 g fat (5 g saturated fat), 122 mg cholesterol, 348 mg sodium, 17 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.