ARTICHOKE & SALMON EGG WHITE QUICHE

Artichoke & Salmon Egg White Quiche image

Make the weekend even more special with our Artichoke & Salmon Egg White Quiche. Not only does this egg white quiche feature artichoke and salmon flavors, but also feta, tomatoes, dill and more. You can even garnish with lemon wedges if you're feeling extra fancy.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

1 skin-on salmon fillet (4 oz.)
1/3 cup KRAFT Greek Vinaigrette Dressing, divided
5 sheets frozen phyllo dough, thawed, divided
3 Tbsp. dry bread crumbs
1/2 cup drained canned quartered artichoke hearts, chopped
8 egg whites
1/4 cup crumbled feta cheese
2 fresh dill sprigs
6 cherry tomatoes, cut in half

Steps:

Heat oven to 350°F.
Place fish, skin side down, in shallow baking dish sprayed with cooking spray. Drizzle evenly with 2 Tbsp. dressing.
Bake 20 to 25 min. or until fish flakes easily with fork. Cool.
Meanwhile, spray 9-inch pie plate with cooking spray; line with 1 phyllo sheet, extending ends of phyllo over side of pie plate. Spray lightly with additional cooking spray. Sprinkle 1 Tbsp. bread crumbs evenly onto phyllo on bottom of pie plate. Repeat with 2 of the remaining phyllo sheets and remaining bread crumbs, crisscrossing phyllo sheets as necessary to completely cover bottom and side of pie plate. Top with 1 of the remaining phyllo sheets.
Fold ends of phyllo sheets in pie plate as necessary to form rim around edge of pie plate. Gently gather last phyllo sheet into 3-inch ball; place over phyllo layers in center of pie plate. Spray with cooking spray. Place pie plate on baking sheet. Bake 10 min. or until phyllo is lightly browned.
Remove and discard skin from fish. Flake fish into small pieces. Place artichokes in circular well surrounding phyllo ball; top with fish.
Whisk egg whites and remaining dressing until blended; pour over fish, being careful to avoid phyllo ball in center of pie plate. Sprinkle with cheese.
Bake 30 to 35 min. or until egg mixture is set.
Cut dill sprigs into 18 pieces. Arrange on top of quiche along with the tomatoes to resemble mistletoe berries and leaves as shown in photo.

Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g