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I recently came across a couple of salmon quiche recipes, but most of them used canned salmon, I have to say I am NOT a fan of canned seafood… it’s just not my thing.
So the quest was on for a salmon quiche using fresh fish and this is what I came up with.  I can say it was all gone in one sitting. We all really enjoyed the fresh flavors, even my 16 year old went back for seconds! I just love that!

 

 

 

INGREDIENTS
1 deep dish frozen pie crust,  thawed or your favorite recipe for pie crust
1  fresh salmon fillet
1/4 cup of pure maple syrup (not the sugary stuff)
Baby spinach leaves
1 cup of cheese,  shredded.  I used Swiss, but you could use cheddar or Gruyere
4 eggs
1/2 cup 1% milk
1/2 cup heavy cream

DIRECTIONS
Preheat oven to 400 degrees. Place salmon in baking dish, pour the maple syrup over the salmon and bake for about ten minutes depending on the size of your salmon …do not overcook. Remove from oven.

Turn oven down to 375 degrees.

Let salmon cool.

Place your pie crust on a baking sheet that is covered in foil. When salmon is cooled, shred the salmon and place it on the bottom of the pie shell, top with a small handful of torn spinach. Add the cheese on top of spinach.In a medium bowl combine eggs, milk and cream. Pour over the cheese just until is reaches the bottom of the decorated edge pie crust.

Bake at 375 degrees for about 40 minutes, testing with a toothpick.

Cool for 10 minutes , slice and ENJOY!

NOTES:
I think next time I might add some roasted asparagus, this would be a great Easter brunch dish or Mother’s Day dish!

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Taco pie is a favorite and this is a another recipe that is easily adaptable to your own spice level. We like medium spice… sometimes more!  So take this recipe and make it YOURS! This has a warm pie with cold fresh ingredients on top! We really like this combination and hope you do too!

INGREDIENTS
1 deep dish pie crust,  baked about half way through
1  lb. ground beef
1 package medium spice, low sodium taco seasoning
1/2 medium onion diced
1/2 cup fruit salsa ( I used pineapple salsa but use what you like)
1/2 cup refried beans with green chilies
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese
1 can of original Ro-tel tomatoes (drained)

TOPPINGS
Shredded lettuce
Diced tomatoes
Sour cream

DIRECTIONS
Preheat oven to 350 degrees. Partially bake your pie crust, about three quarters of the way through, following package directions.
Brown ground beef, drain, add seasoning with a slight bit of water. Add onion. sauté for a couple of minutes, then add both cheeses. Mix until combined and melted. Spread refried beans onto the bottom and slightly up the side of pie crust. This is easiest when pie crust is still slightly warm. (add as much or little of the beans as you like, use my measurements as a guide) Add about half of the can of Ro-tel tomatoes.  Add ground beef mixture. Add layer of salsa.

Bake 15 minutes.
Take out of oven and cool for ten minutes and add your toppings!

NOTES
Ground turkey can be used.

Enjoy,

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INGREDIENTS

1 tablespoon olive oil
1 lb. kielbasa or smoked sausage, sliced into rings
1/2 medium onion. diced
2 cups low sodium chicken broth
1 can Ro-Tel  tomatoes
1/2 cup heavy cream
8 ounces of pasta (campanella or penne pasta)
salt
pepper
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese

DIRECTIONS
Heat olive oil over medium high heat in a 12 inch skillet until hot. Add sausage and cook until lightly browned. Add onion, tomatoes, broth, cream, pasta, salt, pepper, and stir. Bring to a boil, reduce heat to low and cover. Simmer 15-20 minutes until pasta is tender. Add cheese, stir until melted and bubbly.

Enjoy!

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INGREDIENTS
1 lb. Jimmy Dean hot sausage roll (any hot sausage will do)
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1 tube Pillsbury crescent roll

DIRECTIONS
Preheat oven to 350 degrees.
Brown sausage in a skillet.  In the meantime roll out the crescent roll onto a sheet pan closing all perforations, making it one piece of dough.
Spread crescent roll to an even layer and make five slices partially through the dough on both sides (about 1/2 inch slices) leaving a solid layer of dough through the center.

When the sausage is cooked, drain sausage then add cheese, cook and stir until melted.

Place the sausage mixture down the middle of the dough.

Starting at the ends of the dough, take that short end and fold it over the sausage, then fold over the sides alternating the dough, most of the sausage will be covered but if you have a portion that is not covered its okay, the dough will cook and bond together. Bake for 12-14 minutes depending on your oven, mine takes 14 minutes!

Let sit for 2-3 minutes before cutting.

Serve and Enjoy!

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