Chewin'

the News

July 2005

Salmon Quiche

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Boneless, skinless canned or smoked salmon	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Shredded Monterey Jack cheese	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Green onion, finely chopped	2	4	6	8	10	12
Eggs	3	6	9	12	15	18
Heavy cream	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Dried dill	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Black pepper	1/8 t.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8 t.	3/4 t.

Assembly Directions:

Spread the salmon on the bottom of a sprayed 9” pie plate. Cover with the Monterey jack cheese. Sprinkle the chopped green onions on top. Beat the eggs, cream, dill and pepper. Pour the egg mixture evenly over the cheese. Bake uncovered at 350 degrees for 30-35 minutes. Let the quiche stand 5-10 minutes before cutting. Serve warm or seal and freeze.

Freezing Directions:

To freeze whole, place dish into a labeled 1-gallon freezer bag. Remove air, seal and freeze.

To freeze individual pieces, cut quiche into 6 pieces. Put pieces into labeled quart-sized freezer bags.

Serving Directions:

To reheat whole quiche, thaw completely and then reheat at 350 degrees for 20 minutes.

Comments:

• Smoked salmon gives this a stronger but equally wonderful flavor.

• The cheese keeps this from having a predominately “fishy” flavor for those of you who need to disguise your fish entreesJ

• Only 2.5 net carbs per serving.

• This is what low-carbers call a “crustless quiche”. You really don’t even miss the crust.

Nutritional Info: 

Per Serving: 339 Calories; 29g Fat (77.9% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 192mg Cholesterol; 351mg Sodium. 

Exchanges: 2 Lean Meat; 4-1/2 Fat.

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