Salmon Quiche with Easy, Tasty Tomato Sauce
B Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe!
Ingredient
- 1 1/4 cups Original Bisquick™ mix
- 1/2 teaspoon seasoned salt or crushed dried herbs to taste
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fat-free half-and-half
- 4 eggs
- 1/2 cup fat-free half-and-half
- 1 cup shredded Gruyère or triple Cheddar cheese
- 1 cup diced fresh salmon
- 1/3 cup finely chopped onion
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- 3/4 teaspoon brown sugar
Direction
- Heat oven to 425°F. Spray 9 1/2-inch tart pan with removable bottom with cooking spray.
- In large bowl, stir Bisquick mix and seasoned salt. In small bowl, beat 3 tablespoons olive oil and 3 tablespoons half-and-half with whisk. Stir in the seasoned Bisquick mix until mixture forms a ball. Press mixture firmly against bottom and all the way up side of pan. Set aside.
- In large bowl, beat eggs and 1/2 cup half-and-half until blended. Stir in remaining filling ingredients. Pour mixture into crust. Place pan on cookie sheet.
- Bake 25 to 35 minutes or until filling is set but still moist and knife inserted in center comes out clean.
- Meanwhile, make sauce. In 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat until hot. Reduce heat to low; add 1/4 cup onion and bell pepper. Cook, stirring frequently, until vegetables are crisp-tender. Add remaining sauce ingredients. Heat to boiling; reduce heat to medium. Simmer uncovered 7 to 9 minutes, stirring frequently. Reduce heat to medium-low; simmer until tomatoes are soft and sauce is thickened.
- Let baked quiche stand 10 minutes; remove from pan. Serve with sauce.
