Pasta Quiche with Smoked Salmon
To be sure, this is a very unique 'quiche' — but with ingredients like these, it's sure to be a winner in the taste category by family food critics.
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 ground black 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.
Nutritional Information Per Serving (1/8 of recipe): 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.