BROCCOLI SALMON QUICHE
I made this recipe up, because we eat a lot of salmon during the year. I also have a garden during the summer. My family likes this and it use up the leftover salmon. You can freeze this.
Provided by VickiAk
Categories Breakfast
Time 1h20m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
- Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.
Nutrition Facts : Calories 525.2, Fat 36.6, SaturatedFat 16.6, Cholesterol 286.4, Sodium 336.2, Carbohydrate 20, Fiber 2.9, Sugar 1.4, Protein 29.2
SWISS CHEESE BROCCOLI
Make and share this Swiss Cheese Broccoli recipe from Food.com.
Provided by ashlynn08
Categories Vegetable
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 10" by 6" baking dish. Preheat oven to 325 degrees.
- In 2 quart saucepan over high heat,in 1 inch boiling water, heat broccoli and 1/2 tsp salt to boiling.
- Cover and cook 10 minutes;Drain;Set aside.
- Meanwhile, in 2 quart saucepan over medium heat, melt butter; Stir in flour and 1 tsp of salt until smooth.
- Add onion and cook 1 minute
- Slowly stir in milk; cook, stirring constantly, until mixture thickens and begins to boil; remove from heat.
- Stir in cheese and broccoli until cheese melts slightly; stir in eggs.
- Pour into baking dish and bake 30 minutes or until firm to the touch.
BROCCOLI AND SWISS BAKE
Instead of pairing broccoli with cheddar cheese, I decided to use Swiss. This creamy side dish is especially comforting on cool evenings.-Philip Stent, Leggett, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30 minutes.
Nutrition Facts :
SALMON BROCCOLI BAKE
"A good friend gave me this quick-and-easy recipe that uses canned salmon, wild rice and frozen broccoli," writes Brigitte Schaller of Flemington, Missouri. "I often serve this casserole with a wilted spinach salad for a complete meal."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture. , Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 616 calories, Fat 45g fat (17g saturated fat), Cholesterol 147mg cholesterol, Sodium 942mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
SALMON-BROCCOLI PIE
This recipe is taken from "Dutch Oven Cooking" by John G. Ragsdale with only a few little tweeks of my own. It's great to take out on a pack trip. Just in case you don't catch anything fresh.
Provided by Chef Gardoani
Categories < 4 Hours
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a 12" dutch oven to about 375 degrees. This is done over a light bed of coals with the lid loaded moderately, but evenly.
- Place the water In another pot and bring to a boil. Lower the heat. Add the rice, cooking oil, and salt. Cover and simmer for 45 minutes, or until rice is cooked.
- Mix the cooked rice, salad dressing, mustard, and cheese.
- Press this mixture into the bottom and sides of a well oiled 9" pie pan.
- Bake the crust in the dutch oven for 10 minutes. Be sure to place the pie pan on a trivet to allow the air to circulate and prevent burning on the bottom.
- Remove the pie pan and set aside.
- Make an even layer of the salmon in the pie crust.
- Sprinkle the chopped water chestnuts and broccoli over the top of the salmon.
- Wisk the eggs and milk together and pour over the top.
- Place the pie pan bake in the oven.
- Cover and bake for 40 minutes.
- Remove and let cool for 15 minutes.
- Slice and serve.
Nutrition Facts : Calories 344.4, Fat 14.2, SaturatedFat 6.2, Cholesterol 137.9, Sodium 403.4, Carbohydrate 28.4, Fiber 2.2, Sugar 3, Protein 25.5
SWISS, BROCCOLI, AND SALMON PIE
This is my favorite savory salmon pie; impressive enough to serve guests but tastes like comfort-food. It's quite different from other salmon pies and even my non-salmon-eater-husband likes it. :-)
Provided by akgrown
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl mix celery, scallions, dill, pepper, mayo and 1/2 the swiss cheese. Set aside.
- Bake bottom pastry only, at 425* for about 10 minutes or until just barely lightly browned. Reduce oven temp to 375*.
- Flake half the salmon into lighlty browned pie shell. Layer the broccoli over the salmon then layer the sliced eggs over the broccoli. Pour 1/2 the mayo mixture over the eggs.
- Top with remaining salmon, then remaining mayo mixture, then reserved swiss cheese.
- Cover with top pastry and brush with egg wash. Bake at 375* for 30 minutes or until golden brown. This pie can be made ahead and frozen.
Nutrition Facts : Calories 633.5, Fat 42.5, SaturatedFat 11.1, Cholesterol 126.7, Sodium 708.2, Carbohydrate 40.2, Fiber 1.5, Sugar 3.4, Protein 22.9
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