Salmon Quiche With Buttermilk
|Low fat cottage cheese||125 Milliliter (1/2 Cup)|
|Ricotta cheese||125 Milliliter (1/2 Cup)|
|Buttermilk||60 Milliliter (1/4 Cup)|
|Scallions||2 , finely chopped|
|Eggs||2 , beaten|
|Red salmon||15 1⁄2 Ounce, drained (439 Gram, With Bones)|
|Freshly grated nutmeg||1 Dash|
|9 inch whole wheat pie crust||1|
Combine the cheeses and buttermilk in a blender and process on low speed until combined.
Place in a large bowl and add scallions and eggs.
Flake salmon meat and crush the bones; add to the cheese mixture with a dash of nutmeg.
Pour salmon mixture into the pie crust and place in a preheated 400°F (200°C.) oven.
Bake for 20 minutes, then turn down the heat to 350°F (175°C.) and bake 10 to 15 minutes longer, until quiche is puffed and golden brown.
Serve hot or at room temperature.
Calories 342 Calories from Fat 173
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 4.9 g24.5%
Trans Fat 0 g
Cholesterol 128.6 mg42.9%
Sodium 292.9 mg12.2%
Total Carbohydrates 16 g5.3%
Dietary Fiber 2.8 g11.3%
Sugars 1.1 g
Protein 26 g51.3%
Vitamin A 7.6% Vitamin C 1.6%
Calcium 7.9% Iron 4.6%
*Based on a 2000 Calorie diet