• 8servings
  • 80minutes
  • 290calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups Original Bisquick® mix

  2. 1/2 teaspoon seasoned salt or crushed dried herbs to taste

  3. 3 tablespoons extra-virgin olive oil

  4. 3 tablespoons fat-free half-and-half

  5. 4 eggs

  6. 1/2 cup fat-free half-and-half

  7. 1 cup shredded Gruyere or triple Cheddar cheese

  8. 1 cup diced fresh salmon

  9. 1/3 cup finely chopped onion

  10. 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

  11. 1 tablespoon extra-virgin olive oil

  12. 1/4 cup finely chopped onion

  13. 1/4 cup finely chopped green bell pepper

  14. 1 can (14 1/2 oz) Muir Glen® organic diced tomatoes, undrained

  15. 1/2 teaspoon Italian seasoning

  16. 1/8 teaspoon garlic powder

  17. 3/4 teaspoon brown sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Spray 9 1/2-inch tart pan with removable bottom with cooking spray.

  2. In large bowl, stir Bisquick mix and seasoned salt. In small bowl, beat 3 tablespoons olive oil and 3 tablespoons half-and-half with whisk. Stir in the seasoned Bisquick mix until mixture forms a ball. Press mixture firmly against bottom and all the way up side of pan. Set aside.

  3. In large bowl, beat eggs and 1/2 cup half-and-half until blended. Stir in remaining filling ingredients. Pour mixture into crust. Place pan on cookie sheet.

  4. Bake 25 to 35 minutes or until filling is set but still moist and knife inserted in center comes out clean.

  5. Meanwhile, make sauce. In 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat until hot. Reduce heat to low; add 1/4 cup onion and bell pepper. Cook, stirring frequently, until vegetables are crisp-tender. Add remaining sauce ingredients. Heat to boiling; reduce heat to medium. Simmer uncovered 7 to 9 minutes, stirring frequently. Reduce heat to medium-low; simmer until tomatoes are soft and sauce is thickened.

  6. Let baked quiche stand 10 minutes; remove from pan. Serve with sauce.


Send feedback