Salmon and Artichoke Quiche Squares Recipe

Salmon and Artichoke Quiche Squares Recipe
Salmon and Artichoke Quiche Squares Recipe photo by Taste of Home
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Salmon and Artichoke Quiche Squares Recipe

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Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch pan, it comes together in a snap and makes enough to serve a hungry brunch crowd. —Jeanne Holt, Mendota Heights, Minnesota
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2/3 cup shredded Parmesan cheese, divided
  • 1/2 cup crumbled goat cheese
  • 1 cup thinly sliced smoked salmon fillets
  • 1 cup water-packed artichoke hearts, drained
  • 1/4 cup chopped green onion (green portion only)
  • 2 tablespoons finely chopped fresh dill
  • 1/4 teaspoon pepper
  • 5 large eggs
  • 1 cup heavy whipping cream

Directions

Preheat oven to 350°. Unroll dough into one long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal.
Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onion, chopped dill and pepper. Whisk eggs, cream,; pour over salmon mixture. Sprinkle with remaining Parmesan cheese.
Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into 15 squares. Yield: 15 servings.
Originally published as Salmon and Artichoke Quiche Squares in Taste of Home February/March 2018

Nutritional Facts

1 square: 179 calories, 13g fat (7g saturated fat), 89mg cholesterol, 330mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 8g protein.

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  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2/3 cup shredded Parmesan cheese, divided
  • 1/2 cup crumbled goat cheese
  • 1 cup thinly sliced smoked salmon fillets
  • 1 cup water-packed artichoke hearts, drained
  • 1/4 cup chopped green onion (green portion only)
  • 2 tablespoons finely chopped fresh dill
  • 1/4 teaspoon pepper
  • 5 large eggs
  • 1 cup heavy whipping cream
  1. Preheat oven to 350°. Unroll dough into one long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal.
  2. Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onion, chopped dill and pepper. Whisk eggs, cream,; pour over salmon mixture. Sprinkle with remaining Parmesan cheese.
  3. Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into 15 squares. Yield: 15 servings.
Originally published as Salmon and Artichoke Quiche Squares in Taste of Home February/March 2018

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