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| Pasta Quiche with Smoked Salmon |
| Approximate nutritional analysis per serving: 305 calories; 13 g total fat; 6 g saturated fat; 101 mg cholesterol; 861 mg sodium; 33 g carbohydrates; 3 g fiber; 14 g protein; 90 mg folate.
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8 ounces angel hair pasta
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
2 pounds Vidalia or other sweet onions, sliced thin
11/2 tsp. salt, divided
3 medium eggs
1/2 tsp. pepper
1/2 tsp. dried dill
1/2 cup grated Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
3-4 ounces traditional smoked salmon
1 Tbsp. chopped fresh parsley, garnish
Tomatoes, thinly sliced, garnish |
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In a large bowl, beat eggs. Add onions, remaining 1 tsp. salt, pepper, dill, cheeses, parsley, and salmon; mix. Add to pasta and toss.
In a skillet over medium heat, add 1/2 Tbsp. butter and 1/2 Tbsp. oil. Add pasta mixture and flatten to form a 1-inch thick cake. Cook about 15 minutes or until bottom is golden brown. Place large plate on top of pan and turn pan over to remove pasta. Add remaining butter and oil to pan. Slide quiche back into pan and continue to cook over medium-low heat until bottom is golden brown, 5 to 10 minutes.
Sprinkle with fresh parsley, cut into wedges, garnish with tomatoes, and serve immediately. |
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Makes 8 servings.
Source: North Dakota Wheat Commission, www.ndwheat.com
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