Salmon & Artichoke Quiche Squares
Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch pan, it comes together fast and makes enough to serve even a hungry brunch crowd.
—Jeanne Holt, Mendota Heights, MN
Prep: 15 min. • Bake: 40 min. + cooling Makes: 15 servings
tube (8 oz.) refrigerated crescent rolls
²₃ cup shredded Parmesan cheese,
divided
¹₂ cup crumbled goat cheese
1 cup thinly sliced smoked salmon fillets cup water-packed artichoke hearts, drained
¹₄ cup chopped green onion
(green portion only)
2 Tbsp. finely chopped fresh dill ¹₄ tsp. pepper
5 large eggs
1 cup heavy whipping cream
1 1
1. Preheat oven to 350°. Unroll dough into one long rectangle; place in an ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal. 2. Sprinkle with ¹₃ cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onion, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese.
3. 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 15 squares.
Per serving: 179 cal., 13g fat (7g sat. fat), 89mg chol., 330mg sod., 8g carb. (2g sugars, 0 fiber), 8g pro.