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Artichoke & Salmon Egg White Quiche

Artichoke & Salmon Egg White Quiche

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Make the weekend even more special with our Artichoke & Salmon Egg White Quiche. Not only does this egg white quiche feature artichoke and salmon flavors, but also feta, tomatoes, dill and more. You can even garnish with lemon wedges if you're feeling extra fancy.
What You Need
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6 servings
Original recipe yields 6 servings
1 skin-on salmon fillet (4 oz.)
5 sheets frozen phyllo dough, thawed, divided
3 Tbsp. dry bread crumbs
1/2 cup drained canned quartered artichoke hearts, chopped
8 egg whites
1/4 cup crumbled feta cheese
2 fresh dill sprigs
6 cherry tomatoes, cut in half
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Let's Make It
1
Heat oven to 350°F.
2
Place fish, skin side down, in shallow baking dish sprayed with cooking spray. Drizzle evenly with 2 Tbsp. dressing.
3
Bake 20 to 25 min. or until fish flakes easily with fork. Cool.
4
Meanwhile, spray 9-inch pie plate with cooking spray; line with 1 phyllo sheet, extending ends of phyllo over side of pie plate. Spray lightly with additional cooking spray. Sprinkle 1 Tbsp. bread crumbs evenly onto phyllo on bottom of pie plate. Repeat with 2 of the remaining phyllo sheets and remaining bread crumbs, crisscrossing phyllo sheets as necessary to completely cover bottom and side of pie plate. Top with 1 of the remaining phyllo sheets.
5
Fold ends of phyllo sheets in pie plate as necessary to form rim around edge of pie plate. Gently gather last phyllo sheet into 3-inch ball; place over phyllo layers in center of pie plate. Spray with cooking spray. Place pie plate on baking sheet. Bake 10 min. or until phyllo is lightly browned.
6
Remove and discard skin from fish. Flake fish into small pieces. Place artichokes in circular well surrounding phyllo ball; top with fish.
7
Whisk egg whites and remaining dressing until blended; pour over fish, being careful to avoid phyllo ball in center of pie plate. Sprinkle with cheese.
8
Bake 30 to 35 min. or until egg mixture is set.
9
Cut dill sprigs into 18 pieces. Arrange on top of quiche along with the tomatoes to resemble mistletoe berries and leaves as shown in photo.
Kitchen Tips
Tip 1
How to Work with Frozen Phyllo Sheets
Thaw the frozen phyllo sheets in their original packaging in the refrigerator 24 hours before using. To prevent the phyllo from drying out, keep it covered with a damp paper towel until ready to use.
Tip 2
Special Extra
Garnish with lemon wedges before serving.
Tip 3
Nutrition Bonus
Low in saturated fat, this delicious quiche uses all the right ingredients to make it a smart addition to your balanced diet. And as a bonus, each serving provides vitamin A from the colorful tomatoes.
Tip 4
Note
Substitute a 9-inch metal pie pan or a disposable aluminum 9-inch pie pan for the pie plate. For recipe success, the pan needs to have a lip extending around the top edge of the pan for the ends of the phyllo layers to rest on. For this reason, a 9-inch round cake pan won't work.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 450mg
20%
Total Carbohydrates 16g
6%
Dietary Fiber 2g
7%
Sugars 3g
6%
Protein 12g
24%
Vitamin A
10%
Vitamin C
10%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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