University of Illinois Extension

Salmon Soufflé Quiche

1 pastry shell
7 ¾ oz can salmon, drained
1 Cup small curd cottage cheese
3 eggs, separated
½ Cup heavy cream
½ tsp salt
1/8 tsp black pepper
1 Tbsp chopped chives
1 tsp lemon juice
Garnish
2 pitted ripe olives, thinly sliced
2 stuffed green olives, thinly sliced
Several parsley sprigs
Sprinkling of paprika

Put the salmon into a large mixing bowl and beat with a heavy wire whisk until smooth. Slowly beat in the cottage cheese, egg yolks, cream, salt, pepper, chives, and lemon juice. Blend until smooth. In a separate bowl, beat the egg whites until stiff and fold into the salmon mixture. Set the pastry shell on a cookie sheet and carefully pour in the salmon-custard mixture. Preheat oven to 400 degrees. Bake on the center shelf of the oven for 35 to 40 minutes, or until the top comes out clean. Remove from the oven and carefully slide onto a wire rack for 5 to 10 minutes to let the custard set. Garnish and serve hot.
Serves 8.

Nutritional Information: Servings: 8, Amount/Serving: Calories 172, Total Fat 12.5g, Sat. Fat 5.5g, Cholesterol 110mg, Sodium 422mg, Total carbohydrates 3.7g, Sugars 0.5g, Dietary Fiber <1g, Protein 10.7g, Calcium 93.5mg, Vitamin D 176 IU