Salmon & Mushroom Quiche
|Puff pastry||215 Gram (1 package)|
|Bacon slices||4 , crisply cooked and crumbled|
|Canned salmon||375 Milliliter, drained (1 1/2 cups)|
|Whipping cream||375 Milliliter (1 1/2 cups)|
|Ground nutmeg||1⁄4 Teaspoon|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Chopped parsley||30 Milliliter (2 tablespoon)|
Preheat the oven to 375Â°F (190Â°C).
Roll out the pastry on a floured board and fit the circle of pastry into the bottom and sides of a 9" (23 cm) pie plate.
Sprinkle the crumbled bacon on top of the pastry and then add the drained and flaked salmon.
Beat together the cream, nutmeg and eggs until frothy.
Pour this over the salmon and bacon in the pie shell.
Decorate the top with slices of fresh mushroom and fresh parsley.
Bake for approximately 35 minutes or until lightly browned on top.
Serving size: Complete recipe
Calories 3583 Calories from Fat 2357
% Daily Value*
Total Fat 262 g403.3%
Saturated Fat 105.3 g526.7%
Trans Fat 0 g
Cholesterol 1482.2 mg494.1%
Sodium 2812.8 mg117.2%
Total Carbohydrates 131 g43.7%
Dietary Fiber 6.7 g27%
Sugars 28.9 g
Protein 122 g244.3%
Vitamin A 70.1% Vitamin C 74.5%
Calcium 39.2% Iron 68.2%
*Based on a 2000 Calorie diet