Salmon Quiche Low Cholesterol
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| ½ | teaspoon |
celery seeds
|
|
| 1 | can |
salmon
|
*
|
| 2 | tablespoons |
Parmesan cheese
|
|
| ½ | cup |
green bell peppers
|
|
| 2 | tablespoons |
olive oil
|
|
| 3 | each |
egg whites
|
*
|
| 1 | cup |
cottage cheese
|
*
|
| 2 | tablespoons |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 2.5 | ml |
celery seeds
|
|
| 1 | can |
salmon
|
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 118 | ml |
green bell peppers
|
|
| 3E+1 | ml |
olive oil
|
|
| 3 | each |
egg whites
|
*
|
| 237 | ml |
cottage cheese
|
*
|
| 3E+1 | ml |
parsley leaves
minced |
|
Directions
Drain and flake salmon, reserve liquid sauté onions and pepper in oil until ten der blend in flour and celery seed.
Gradually add reserved salmon liquid, cooki ng and stirring until thickened.
Stir in flaked salmon. With electric mixer, be at egg whites, cottage cheese, Parmesan cheese and parsley until blended.
Mix e gg mixture with salmon mixture and pour all into shell.
Bake at 325℉ (160℃). for 40 minutes or until top is set.
