user profile
Kraft User
header language image
My Favourites
Shopping List
Close Icon
Artichoke & Salmon Egg White Quiche
Artichoke & Salmon Egg White Quiche

Artichoke & Salmon Egg White Quiche

0 Review(s)
Cook Minutes 1 Hr 40 Min
Prep : 30 Min Cook: 1 Hr 10 Min
This Artichoke & Salmon Egg White Quiche is not only pleasing to the eye but it also tastes delicious! Fresh salmon, artichoke hearts, feta cheese and egg whites fill this phyllo shell for a new take on quiche. Make this quiche, decorated like a wreath, part of your next holiday brunch buffet. Your guests will be asking for the recipe before they even leave!
Add To Favourites Icon
What do I need ?
Select All
6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 skin-on salmon fillet (1/4 lb./115 g)
1/3 cup Kraft Greek with Feta and Oregano Dressing, divided
5 frozen phyllo dough sheets, thawed, divided
3 Tbsp. dry bread crumbs, divided
1/2 cup drained canned artichoke hearts, chopped
8 egg whites
1/4 cup crumbled feta cheese
2 fresh dill sprigs
6 cherry tomatoes, cut in half
Add To Shopping List
How do I make it ?
Select All
Step 1
Heat oven to 350°F.
Step 2
Place fish, skin side down, in shallow baking dish sprayed with cooking spray. Drizzle evenly with 2 Tbsp. dressing.
Step 3
Bake 20 to 25 min. or until fish flakes easily with fork. Cool.
Step 4
Meanwhile, spray 9-inch pie plate with cooking spray; line with 1 phyllo sheet, extending ends of phyllo over side of pie plate. Spray lightly with additional cooking spray. Sprinkle 1 Tbsp. bread crumbs evenly onto phyllo sheet in pie plate. Repeat with 2 of the remaining phyllo sheets and remaining bread crumbs, crisscrossing phyllo sheets as necessary to completely cover bottom and side of pie plate. Top with 1 of the remaining phyllo sheets.
Step 5
Fold ends of phyllo sheets in pie plate as necessary to form rim around edge of pie plate. Gently gather last phyllo sheet into 3-inch ball; place over phyllo layers in centre of pie plate. Spray with cooking spray. Place pie plate on baking sheet. Bake 10 min. or until phyllo is lightly browned.
Step 6
Remove and discard skin from fish. Flake fish into small pieces. Place artichokes in circular well surrounding phyllo ball; top with fish.
Step 7
Whisk egg whites and remaining dressing until blended; pour over fish, being careful to avoid phyllo ball in centre of pie plate. Sprinkle with cheese.
Step 8
Bake 30 to 35 min. or until egg mixture is set.
Step 9
Cut dill sprigs into 18 pieces. Arrange on top of quiche along with the tomatoes to resemble mistletoe berries and leaves as shown in photo.
Kraft Kitchen Tips!
How to Work with Frozen Phyllo Sheets
Thaw the frozen phyllo sheets in their original packaging in the refrigerator 24 hours before using. To prevent the phyllo from drying out, keep it covered with a damp paper towel until ready to use.
Special Extra
Garnish with lemon wedges before serving.
Substitute a 9-inch metal pie pan or a disposable aluminum 9-inch pie pan for the pie plate. For recipe success, the pan needs to have a lip extending around the top edge of the pan for the ends of the phyllo layers to rest on. For this reason, a 9-inch round cake pan won't work.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1.5 g
8 %
Cholesterol 10 mg
Sodium 450 mg
19 %
Carbohydrate 15 g
Fibre 1 g
Sugars 2 g
Protein 11 g
Vitamin A
6 %
Vitamin C
8 %
4 %
6 %
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
Save to List
Similar Recipes
Left Bracket
Google Adsense1
Right Bracket
Left Bracket
Google Adsense2
Right Bracket
Left Bracket
Have you tried?
Right Bracket
Left Arrow
Right Arrow