Name: Salmon and Artichoke Quiche Squares
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls -; 2/3 cup shredded Parmesan cheese, divided -; 1/2 cup crumbled goat cheese -; 1 cup thinly sliced smoked salmon fillets -; 1 cup water-packed artichoke hearts, drained -; 1/4 cup chopped green onions (green portion only) -; 2 tablespoons finely chopped fresh dill -; 1/4 teaspoon pepper -; 5 large eggs -; 1 cup heavy whipping cream -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Salmon and Artichoke Quiche Squares

1. 1 tube (8 ounces) refrigerated crescent rolls -

2. 2/3 cup shredded Parmesan cheese, divided -

3. 1/2 cup crumbled goat cheese -

4. 1 cup thinly sliced smoked salmon fillets -

5. 1 cup water-packed artichoke hearts, drained -

6. 1/4 cup chopped green onions (green portion only) -

7. 2 tablespoons finely chopped fresh dill -

8. 1/4 teaspoon pepper -

9. 5 large eggs -

10. 1 cup heavy whipping cream -

How to cook deliciously - Salmon and Artichoke Quiche Squares

1. Stage

Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in an ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal.

2. Stage

Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining 1/3 cup Parmesan cheese.

3. Stage

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 squares.