Pasta Quiche with Smoked
Salmon
8 ounces angel hair pasta
2 tablespoons butter, divided use
2 tablespoons olive oil, divided use
2 pounds Vidalia or other sweet onions, sliced thin
11/2 teaspoons salt, divided use
3 medium eggs
1/2 teaspoon pepper
1/2 teaspoon dried dill
1/2 cup grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
3 to 4 ounces traditional smoked salmon
1 tablespoon chopped fresh parsley, garnish
Tomatoes, thinly sliced, garnish
- In a large bowl, beat eggs. Add onions,
remaining 1 teaspoon salt, pepper, dill, cheeses, parsley, and
salmon; mix. Add to pasta and toss.
- In a skillet over medium heat, add 1/2
tablespoon butter and 1/2 tablespoon 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 to low heat until bottom is golden brown, 5 to 10 minutes.
- Sprinkle with fresh parsley, cut into
wedges, garnish with tomatoes, and serve immediately.
Makes 8 servings.
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.
Recipe provided courtesy North Dakota Wheat Commission.
