| Total sodium per serving: 221mg |
Total calories per serving: 313 |
Servings: 6 |
Preparation 30 minutes Cooking 1 hour Total Time 1 hour 30 minutes
Ingredients:
- 9 inch purchased pie crust (Tenderflake)
- 1/4 cup green onion, minced
- 1 cup bite size broccoli flowerets
- 7 oz water packed, no salt canned salmon, drained, flaked
- 4 eggs
- 1 cup 1% milk
- pepper to taste (used Lemon Pepper)
- no salt seasoning, to taste (21 Salute or similar)
- 1 cup grated/shredded, low sodium Swiss cheese
Directions:
1. Preheat the oven to 350°F
2. Place the prepared crust into the heated oven and bake for 5 minutes.
3. Remove the pie shell from the oven and put the green onions, broccoli and flaked salmon into it.
4. Break the eggs into a medium sized bowl, beat well. Slowly add in the milk and continue to beat. Stir in the pepper and no salt seasoning.
5. Pour the egg/milk mixture over the ingredients in the pie shell. Sprinkle the top with the shredded cheese.
6. Place the quiche into the oven on the middle rack. Bake for about 45 minutes or until the center is set.
7. Turn on the broiler and broil for 3 minutes if a browner top on the quiche is desired.
8. Serve with a side salad.
Makes 6 small servings, each serving has 313 calories, 221mg sodium, 15.9g carbohydrates with the ingredients used.
- Salmon used…213g can Clover Leaf Low Sodium Wild Pacific Pink Salmon (170mg sodium)
- Cheese used….Wegman’s Fancy Shredded Swiss (1 cup, 240mg sodium)
- Pie crust used…Tenderflake 2 pack ( 1 entire crust 480mg sodium)
Original recipe found in a Metro grocery flyer, rewritten and adapted for low sodium.
