Easy Seafood Quiche Recipe
Ingredients
| 2 medium baking potatoes, peeled, coarsely shredded and soaked in cold water | ||
| 1 cup fat-free egg substitute | ||
| 1/2 cup + 1 tablespoon unbleached flour | ||
| Sweet red pepper | 1 Medium, chopped | |
| 1/2 cup chopped green onions | ||
| Garlic | 2 Clove (5gm), minced | |
| Flaked salmon | 1 Cup (16 tbs), cooked, drained | |
| Frozen shrimp | 1 Cup (16 tbs), drained | |
| Capers | 1 Tablespoon, drained, rinsed | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| Tarragon leaves | 1 Teaspoon, dried | |
| Ground white pepper | 1 Pinch | |
| Jarlsberg | 1 Cup (16 tbs) | |
Directions
Spray a 10" deep-dish pie plate with no-stick spray; set aside.
Drain the potatoes well, squeezing excess liquid from them.
In a medium bowl, stir together the potatoes, 1/4 cup of the egg substitute and 1/4 cup of the flour.
Pat the mixture in the bottom and up the sides of the pie plate.
Bake at 450° about 5 minutes or until lightly browned.
Remove the potato shell from the oven.
Reduce the temperature to 325°.
Meanwhile, spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the red peppers, onions and garlic.
Cook and stir about 4 minutes or until tender.
Crush the bones in the salmon.
Add the salmon with the bones, the shrimp and capers to the onion mixture.
Cook and stir for 2 minutes.
Spoon into the potato shell; set aside.
In a medium bowl, use a wire whisk to combine the milk, the remaining 3/4 cup egg substitute, the remaining 1 tablespoon flour, the lemon peel, tarragon and white pepper.
Stir in the cheese.
Pour the mixture over the salmon mixture in the shell.
Place on a cookie sheet and bake at 325° for 35 to 45 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes
Drain the potatoes well, squeezing excess liquid from them.
In a medium bowl, stir together the potatoes, 1/4 cup of the egg substitute and 1/4 cup of the flour.
Pat the mixture in the bottom and up the sides of the pie plate.
Bake at 450° about 5 minutes or until lightly browned.
Remove the potato shell from the oven.
Reduce the temperature to 325°.
Meanwhile, spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the red peppers, onions and garlic.
Cook and stir about 4 minutes or until tender.
Crush the bones in the salmon.
Add the salmon with the bones, the shrimp and capers to the onion mixture.
Cook and stir for 2 minutes.
Spoon into the potato shell; set aside.
In a medium bowl, use a wire whisk to combine the milk, the remaining 3/4 cup egg substitute, the remaining 1 tablespoon flour, the lemon peel, tarragon and white pepper.
Stir in the cheese.
Pour the mixture over the salmon mixture in the shell.
Place on a cookie sheet and bake at 325° for 35 to 45 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes
Chef
