Salmon and Artichoke Quiche Squares
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
YIELD: 15 servings.
Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch dish, it comes together in a snap and makes enough to serve a hungry brunch crowd. —Jeanne Holt, Mendota Heights, Minnesota
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 onions (green portion only)
-
2 tablespoons finely chopped fresh dill
-
1/4 teaspoon pepper
-
5 large eggs
-
1 cup heavy whipping cream
Directions
-
1.
Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in an 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 onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining 1/3 cup 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 squares.
Nutrition Facts
1 square: 179 calories, 13g fat (7g saturated fat), 89mg cholesterol, 330mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC