Caprese Salmon Quiche

Caprese Salmon Quiche 1

When I got out of work yesterday, it was spring-like and the dog was full of energy. Wanting to get in a workout and have her expend some energy at the same time, we ventured down the road to a park that has tennis courts. I recently purchased a “ball hopper” and about 50 tennis balls that Mr. Prevention swore I would never use. He was in China for work, but I took pictures to prove the use of my tennis equipment. 😉 Booya, husband!

As I practiced my serve over the net, Lily waiting on the opposing side anxiously awaiting each serve so she could chase down the ball. She was under the impression I was playing with her when in reality, she was just participating in my chosen activity. It was…perfect. Thirty minutes and a sore arm later, she was panting and in need of water. Mission accomplished.

Caprese Salmon Quiche 2

I’m glad to have discovered this mutually beneficial exercise for the both of us. As the weather continues to improve (hint, hint mother nature), I look forward to more tennis. And sun. I mean, we’re more than half way through April. Lent has come to an end Easter is right around the corner. Time flies.

At work, the cafeteria has been an unpredictable place on Fridays. I have my religious folks who want fish, my health nuts who want fish, and the majority who want anything other than fish. Fish haters, what…is…up? Do you not know what you’re missing? This must be the case.

Caprese Salmon Quiche 3

Granted, a baked or broiled piece of fish is…lack luster. But fish has all sorts of potential. Think: salads, pasta, casseroles, finger food. Really, the possibilities are endless. Lent or any other time, most of us could benefit from leaner proteins in our diet and in the case of salmon, omega 3 fatty acids.

This Caprese Salmon Quiche was adapted from a Caprese Quiche — but with more flavor. Not only from the salmon, but from McCormick garlic powder, a pinch of nutmeg, Italian seasoning, and also, fresh basil and mozzarella. Salmon in quiche was a wise, wise (and healthy) decision.

Caprese Salmon Quiche 4

Caprese Salmon Quiche
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 7 eggs
  • ⅓ cup nonfat milk
  • pinch of nutmeg
  • ½ tsp Italian seasoning
  • ¼ tsp garlic powder
  • ⅛ tsp black pepper
  • ¼ tsp salt
  • 3 Roma tomatoes, sliced
  • 4 oz fresh mozzarella
  • 10 basil leaves, chopped
  • 6 oz cooked salmon
Instructions
  1. Preheat oven to 400 F. Mist a pie pan with nonstick cooking spray and set aside.
  2. In a medium bowl, gently whisk the eggs to break up. Add the milk, nutmeg, Italian seasoning, garlic powder, salt, and pepper; whisk well and set aside.
  3. Arrange the tomato slices in the bottom of the pie pan (it's okay if they overlap). Next, break off small bits of the mozzarella and arrange over the tomatoes then sprinkle with the basil leaves. Top the basil with the salmon, breaking off flakes of the salmon to distribute over the entire surface of the pan. Slowly pour the egg mixture over the salmon. If necessary, take a large spoon and press down on the filling ingredients to submerge under egg mixture.
  4. Bake the quiche for 35-40 minutes or until completely set. Allow to cool for 5 minutes before slicing and serving warm.
Notes
Recipe adapted from Bell'Alimento

Disclaimer: I was compensated for this post as a contribution to the 2014 McCormick Health & Wellness Blogger Program. All opinions are my own.
Nutrition Information
Serving size: ⅙ quiche Calories: 216 Fat: 13.7 Carbohydrates: 4.2 Sugar: 2.7 Sodium: 231 Fiber: 0.5 Protein: 17.7 Cholesterol: 247

 We catered a fancy luncheon meal for 70 yesterday. I, stupidly, wore heels. Looking forward to a much calmer work day!

Be well,

sig4

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12 Comments

  1. April 17, 2014 / 7:01 am

    I am so jealous of your spring weather….we just got snow here in Minnesota! Yuck! This quiche is gorgeous….it would be absolutely perfect for Sunday brunch!

  2. April 17, 2014 / 9:38 am

    This quiche is the perfect dish to start your day! Loving all that egg and salmon…yum!

  3. Lizzie
    April 17, 2014 / 11:34 am

    My sister in law would LOVE this. Bookmarking so I can make it for her!

  4. Ginny McMeans
    April 17, 2014 / 2:00 pm

    This is absolutely gorgeous!!!

  5. Nancy RD
    April 17, 2014 / 6:55 pm

    What did you serve for your catered lunch at work? – I’m always looking for ideas to help out the FSM at our hospital

    • Nicole, RD
      Author
      April 17, 2014 / 8:53 pm

      We served GIANT shrimp cocktail with raw cut veggies and ranch, homemade chicken parm with whole wheat spaghetti and marinara, mixed veggies, garlic toast, and a white chocolate raspberry gelato. Delicious!

  6. April 23, 2014 / 8:48 pm

    Love this, Nicole. I love salmon and I love it in quiche too! Pinning!

  7. April 23, 2014 / 9:31 pm

    I love finding new delicious dishes! Especially when they’re healthy because it comes without the guilt! Thanks for sharing 🙂

    Coordinately Yours,

    Julie

  8. Gail H.
    May 13, 2014 / 8:50 pm

    Nicole…I love your recipes but hate salmon…gonna try this one with maybe shrimp??

    • Nicole, RD
      Author
      May 14, 2014 / 6:44 am

      Hi Gail! Shrimp tend to over-cook, so I’m not sure. Maybe just omit the seafood in the dish and serve on the side? 🙂

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