Salmon Artichoke Quiche Food

SALMON AND ARTICHOKE QUICHE SQUARES

Steps:

• Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.

ARTICHOKE AND FETA QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

SALMON ARTICHOKE QUICHE

Steps:

• Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).
• Add the butter and continue mixing until crumbly.
• Add the water, 1 tbsp at a time, while mixing.
• Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
• In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.
• Preheat oven to 350 degrees F.
• Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.
• Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.
• Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.
• In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.
• Once crust is done, remove from oven and add half of the egg mixture. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.
• Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.
• Bake for another 40 minutes.
• Let cool for 5-10 minutes before serving.

ARTICHOKE & SALMON EGG WHITE QUICHE

Steps:

• Heat oven to 350°F.
• Place fish, skin side down, in shallow baking dish sprayed with cooking spray. Drizzle evenly with 2 Tbsp. dressing.
• Bake 20 to 25 min. or until fish flakes easily with fork. Cool.
• 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.
• 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.
• Remove and discard skin from fish. Flake fish into small pieces. Place artichokes in circular well surrounding phyllo ball; top with fish.
• 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.
• Bake 30 to 35 min. or until egg mixture is set.
• 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.

ULTIMATE SMOKED SALMON ARTICHOKE DIP

Steps:

• Preheat oven to 400.
• Mix sour cream, mayonnaise, garlic and Tobasco in a bowl with a spatula.
• Gently add smoked salmon and artichoke hearts.
• Stir in Parmesan cheese.
• Season with salt and pepper to taste.
• Transfer to an 8 X 8 baking pan, or similar casserole dish.
• Sprinkle with a little extra Parmesan cheese.
• Bake on middle rack 30-40 minutes until hot and bubbly.

ARTICHOKE QUICHE

Steps:

• In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.

ARTICHOKE QUICHE

Steps:

• Cut artichoke hearts into quarters, or large dice.
• In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
• Add artichoke hearts and saute them until they start to brown.
• Remove garlic cloves, and let the artichokes cool.
• In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
• Add the artichokes and the oil from the pan to the egg mixture, mix well.
• Spoon mixture into pie crust.
• Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.

MARINATED ARTICHOKE QUICHE

Steps:

• For Pastry Dough.
• Preheat oven to 350 degrees.
• Combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
• Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
• Roll dough out on lightly floured surface into 12-inch circle.
• Fit into 9x1 1/2-inch fluted quiche pan.
• Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
• Discard paper and beans or weights.
• Continue baking until bottom is lightly browned, about 5 minutes;set aside.
• For Filling.
• Preheat oven to 375 degrees.
• Melt butter in a small skillet over medium-high heat.
• Add onion and saute until soft:do not brown.
• Remove from heat and set aside.
• Beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
• Arrange artichokes on crust; top with onion and sprinkle with cheese.
• Pour egg mixture over evenly.
• Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
• Cut into wedges and serve warm.

SALMON QUICHE

Steps:

• Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
• Filling: Empty salmon with liquid in mixing bowl.
• Beat in cottage cheese and egg yolks; cream together.
• Stir in flour, salt, pepper, chives and lemon juice.
• Beat egg whites until stiff (not dry); fold into salmon mixture.
• Turn into prepared crumb crust.
• Bake at 350F for~40 minutes.
• Serve hot.