Best Artichoke Salmon Egg White Quiche Recipes

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SALMON ARTICHOKE QUICHE



Salmon Artichoke Quiche image

Categories     Main

Time 1h35m

Yield 4

Number Of Ingredients 16

Crust:
2 cups all-purpose flour
2 tsp sugar
¾ tsp salt
7 tbsp unsalted butter, chilled and cubed
4-6 tbsp cold water
Filling:
1 tbsp canola oil
1 leek, thinly sliced
6 artichoke hearts, chopped
1 cup chopped smoked salmon
4 eggs
1 cup half-and-half (or heavy cream)
1 tbsp dill
Pinch salt, black pepper, and nutmeg
4 oz goat cheese, crumbled

Steps:

  • Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).
  • Add the butter and continue mixing until crumbly.
  • Add the water, 1 tbsp at a time, while mixing.
  • Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.
  • Preheat oven to 350 degrees F.
  • Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.
  • Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.
  • Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.
  • In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.
  • Once crust is done, remove from oven and add half of the egg mixture. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.
  • Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.
  • Bake for another 40 minutes.
  • Let cool for 5-10 minutes before serving.

ARTICHOKE QUICHE



Artichoke Quiche image

This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.

Provided by Dee514

Categories     Lunch/Snacks

Time 45m

Yield 1 9inch Quiche, 6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts, well drained
2 garlic cloves
4 eggs
3 -4 tablespoons grated pecorino romano cheese
6 ounces mozzarella cheese, diced small
1 -2 tablespoon olive oil
1/4 teaspoon ground black pepper
1/4 cup light cream
1 (9 inch) pie crusts (bottom only)

Steps:

  • Cut artichoke hearts into quarters, or large dice.
  • In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
  • Add artichoke hearts and saute them until they start to brown.
  • Remove garlic cloves, and let the artichokes cool.
  • In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
  • Add the artichokes and the oil from the pan to the egg mixture, mix well.
  • Spoon mixture into pie crust.
  • Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.

SALMON QUICHE



Salmon Quiche image

My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus.

Provided by Stef

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 12

1 (8 ounce) package Cheddar cheese, cubed
¼ onion, diced
4 eggs
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch dried parsley
1 pinch dried sage
1 (14.75 ounce) can salmon, drained, flaked and bones removed
1 (9 inch) frozen pie crust
½ cup shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 16.3 g, Cholesterol 166.2 mg, Fat 28.9 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 606.4 mg, Sugar 5.3 g

SIMPLY ELEGANT ARTICHOKE QUICHE



Simply Elegant Artichoke Quiche image

Make and share this Simply Elegant Artichoke Quiche recipe from Food.com.

Provided by The Spice Guru

Categories     European

Time 50m

Yield 1 deep dish pie or two pies, 6-12 serving(s)

Number Of Ingredients 28

2 2/3 cups unsifted all-purpose flour
1 tablespoon chicken bouillon powder
1/2 teaspoon rubbed sage
1/8 teaspoon onion powder
1/8 teaspoon turmeric powder
3/4 cup canola oil
6 tablespoons milk
1 teaspoon hickory bacon fat
1 teaspoon apple cider vinegar
1 teaspoon brown sugar
2 tablespoons olive oil
2 whole garlic cloves
1/2 cup coarsely chopped onion
14 ounces premium drained artichoke hearts (in water)
1/4 cup dry white wine
1 tablespoon fresh minced parsley
1 teaspoon snipped fresh dill
1/4 teaspoon kosher salt
1 3/4 cups cream or 1 3/4 cups half-and-half cream
1 cup shredded swiss cheese
4 eggs
2 tablespoons melted butter
1/4 teaspoon sugar
1/8 teaspoon nutmeg
1 pinch fresh ground white pepper
2 -3 ounces crumbled feta cheese (optional but recommended)
2 -3 ounces crumbled feta cheese (recommended)
green onion tops or chervil

Steps:

  • PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled).
  • CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside.
  • GRATE 1 cup swiss cheese; SET aside.
  • SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften.
  • ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat.
  • REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds.
  • COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended.
  • POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking.
  • BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes.
  • SLICE, then SERVE and ENJOY!

SALMON QUICHE



Salmon Quiche image

Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 unbaked pastry shell (10 inches)
1 medium onion, chopped
1 tablespoon butter
2 cups shredded Swiss cheese
1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
5 large eggs
2 cups half-and-half cream
1/4 teaspoon salt
Minced fresh parsley, optional

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 29g fat (15g saturated fat), Cholesterol 219mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.

Artichoke, Salmon & Egg White Quiche Recipes - A Nutritious Twist on a Classic French Dish

Quiche, a classic French dish consisting of a pastry crust filled with eggs, cream, and other ingredients, has been enjoyed by people around the world for many years. However, traditional Quiche recipes typically include heavy cream, cheese, and butter - making it calorie-heavy and less nutritious. But worry not, for we have a healthier version of this classic dish – Artichoke Salmon Egg White Quiche, that has a modern twist with its nutritious ingredients.
Artichokes - A Nutritious Flavorful Twist
Artichokes are a great way to add flavor and nutrition to any dish. They are low in calories and packed with essential nutrients such as fiber, vitamin C, and antioxidants. Artichoke hearts are also high in folate, a nutrient that helps to maintain healthy red blood cells, lower the risk of birth defects and even prevent certain types of cancer. The unique, slightly bitter flavor of artichokes pairs perfectly with the nutty, salty taste of salmon - making this dish an absolute delight for your taste buds.
Salmon - An Excellent Source of Protein and Omega-3 Fatty Acids
Not only is salmon delicious, but it is also an excellent source of protein and omega-3 fatty acids - two essential nutrients that have been linked to a variety of health benefits. Salmon is also a great source of vitamin D, which is essential for maintaining healthy bones and improving the immune system. The combination of salmon and artichokes makes this recipe a powerhouse of nutrition.
Egg White - A Low-Calorie Protein Source
Egg whites are an excellent source of low-calorie protein. Unlike egg yolks, egg whites are high in protein and low in saturated fat, making them an ideal choice for those watching their calorie intake. The egg whites in this recipe help to bind the ingredients together and give the quiche a light, fluffy texture.
Conclusion
Artichoke Salmon Egg White Quiche is not only a healthier version of a classic French dish but a perfect meal option for anyone looking for a nutritious, easy-to-make, and delicious meal. This dish is filled with essential nutrients such as fiber, vitamins, and omega-3 fatty acids while being low in calories and fat. So why not give this recipe a try and indulge in a meal that is both healthy and delicious.
Are you fond of breakfast recipes that are easy to make and are healthy as well? If yes, then 'Artichoke Salmon Egg White Quiche' could be just the right dish for you. This dish is not only delicious but is also loaded with essential nutrients that your body needs to start the day. However, like any other recipe, there are a few things you need to keep in mind to ensure the perfect taste and texture. In this article, we will take a look at some valuable tips that you should consider when making Artichoke Salmon Egg White Quiche.

Tip 1: Choose fresh ingredients

The first and foremost thing to keep in mind is that the ingredients should be fresh. The quality of the ingredients used greatly affects the taste of the dish. If you're using canned artichokes or salmon, they could be high in salt or oil, leading to an unpleasant taste. Therefore, it is recommended to use fresh artichokes and salmon, filleted and cleaned carefully. Fresh ingredients also help to increase the nutritional value of the dish.

Tip 2: Pre-bake the crust

To make the perfect quiche, it is essential to pre-bake the crust. Pre-baking the crust helps to make it crispier, preventing it from getting soggy. You can use a pre-made pie crust or make one from scratch. If you're making the crust from scratch, make sure you roll it out to a thickness of 1/4 inch, and leave edges extra thick so that they do not shrink or bend during baking. Blind-bake the crust to get flaky perfection.

Tip 3: Add flavorings

Adding flavorings to the egg mixture adds more depth to the dish. You could use fresh herbs such as thyme, rosemary, or chives, or even some spices that you like such as chilli flakes or smoked paprika. Besides this, cheese is also a great addition to the dish. Add some grated Parmesan cheese or even some feta cheese for a tangy and creamy touch. Filling the quiche with a variety of flavors and textures helps to make the dish more flavorful and interesting.

Tip 4: Don't overcook the salmon

Overcooking the salmon is a cardinal sin when it comes to quiches. Salmon cooks quickly, and cooking it for too long can make it dry and tough. Therefore, it is recommended that you cook the salmon to an internal temperature of 145°F or until the flesh is firm and flakes easily with a fork. You could also add the salmon towards the end of baking, allowing it to cook with the surrounding ingredients for the last few minutes, ensuring the right texture and flavor.

Tip 5: Use egg whites

Using egg whites instead of whole eggs helps to make the dish healthier. Egg whites contain protein and are low in fat and calories, making them an excellent choice for those who are health-conscious. They also help to keep the dish light and fluffy, and the individual flavors stand out better. You could also use a combination of whole eggs and egg whites to maintain flavor while also cutting down on fat and calories.

Tip 6: Allow the quiche to cool before serving

Allowing the quiche to cool before serving is essential, as it helps to set the filling and makes it easier to slice. Cutting into a hot quiche releases steam, causing the filling to run and lose shape. Therefore it's best to let the quiche cool for about 10 to 15 minutes before cutting and serving. You can serve the dish with some fresh greens, such as arugula or spinach, to add a pop of color and extra nutrition.
Conclusion
The artichoke salmon egg white quiche is not only healthy and delicious, but it's also easy to make. By following the valuable tips mentioned above, you can create the perfect quiche, packed with flavor and nutrition, in no time. So go ahead, plan your breakfast or brunch menu, and get to cooking this amazing dish. Happy eating!

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