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Salmon Quiche with Easy, Tasty Tomato Sauce
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Renowned chef B Smith shares a delightful, budget-friendly recipe!
Ingredients:
  • 1 1/4 cups Original Bisquick™ mix
  • 1/2 teaspoon seasoned salt or crushed dried herbs to taste
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fat-free half-and-half
  • 4 eggs
  • 1/2 cup fat-free half-and-half
  • 1 cup shredded Gruyère or triple Cheddar cheese
  • 1 cup diced fresh salmon
  • 1/3 cup finely chopped onion
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon garlic powder
  • 3/4 teaspoon brown sugar
Instructions:
  • Preheat the oven to 425°F and generously coat a 9 1/2-inch tart pan with cooking spray.
  • Combine Bisquick mix and seasoned salt in a large bowl. In a small bowl, whisk together olive oil and half-and-half until smooth. Gradually mix the seasoned Bisquick mixture into the liquid ingredients until a dough forms. Press the dough firmly into the bottom and up the sides of the pan. Set aside.
  • Combine eggs and 1/2 cup half-and-half in a large bowl until smooth. Mix in the rest of the filling ingredients. Pour the mixture into the crust and set the pan on a cookie sheet.
  • Bake for 25 to 35 minutes, or until the filling is perfectly set with a moist texture and a clean knife comes out when inserted in the center.
  • While the pasta is cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet over medium heat until hot. Add 1/4 cup of onion and bell pepper, and cook until they are crisp-tender, stirring frequently. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium and simmer uncovered for 7 to 9 minutes, stirring frequently. Then, lower the heat to medium-low and continue to simmer until the tomatoes are soft and the sauce has thickened.
  • Allow the baked quiche to rest for 10 minutes before delicately transferring it from the pan. Enjoy it with the accompanying sauce.

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