Broccoli Salmon Quiche
|Pastry shell||1 (9 Inch)|
|Vegetable oil||1 Tablespoon|
|Broccoli||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Red bell pepper||1⁄3 Cup (5.33 tbs), chopped|
|Shredded swiss cheese||2 Ounce (1/2 Cup)|
|Flaked salmon||5 Ounce (Canned/Cooked)|
|Eggs||3 , beaten|
|Milk||1 1⁄4 Cup (20 tbs)|
|Dried tarragon||1 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
Preheat oven to 425°F 2.
Place piece of foil inside pastry shell; partially fill with uncooked beans or rice.
Bake 10 minutes.
Remove foil and beans; continue baking 5 minutes or until lightly browned.
Reduce oven temperature to 375°F.
Heat oil in medium skillet over medium heat.
Add broccoli, onion and bell pepper; cook and stir 3 to 4 minutes or until crisp-tender.
Set aside to cool.
Sprinkle cheese over bottom of pastry shell.
Arrange salmon and vegetables over cheese.
Combine eggs, milk, tarragon, salt and pepper in medium bowl.
Pour over salmon and vegetables.
Bake 35 to 40 minutes or until filling is puffed and knife inserted in center comes out clean.
Let stand 10 minutes before cutting