Salmon and Arugula Quiche

RECIPESPLUS
6Ingredients
55Minutes
410Calories

Ingredients

US|METRIC
  • 1 sheet pie dough (frozen, thawed)
  • 1 1/2 cups baby arugula
  • 7 ounces salmon (in oil, drained)
  • 5 1/4 ounces feta cheese (crumbled)
  • 5 eggs
  • 2/3 cup heavy cream
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    Directions

    1. Preheat oven to 400°F. Lightly grease a 7 inch fluted tart pan. Line with pie dough, trimming excess. Chill for 10 mins, or until firm.
    2. Meanwhile, blanch arugula in boiling salted water for 20 seconds then shock in ice water. Drain.
    3. Place tart pan on a baking tray. Line with parchment paper and fill with pie weights. Blind bake for 10-12 mins, until pastry is light golden brown.
    4. Reduce oven to 350°F. Arrange salmon, arugula and feta in tart shell. Whisk eggs and cream together, season then pour into tart shell. Bake for 20-25 mins, until just set. Serve warm or cold.
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    NutritionView More

    410Calories
    Sodium23% DV560mg
    Fat51% DV33g
    Protein47% DV24g
    Carbs1% DV4g
    Fiber0% DV0g
    Calories410Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol390mg130%
    Sodium560mg23%
    Potassium330mg9%
    Protein24g47%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber0g0%
    Sugars2g4%
    Vitamin A30%
    Vitamin C4%
    Calcium25%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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