Salmon Quiche with Easy, Tasty Tomato Sauce

 

1 1/4

cups Original Bisquick® mix

1/2

teaspoon seasoned salt or crushed dried herbs to taste

3

tablespoons extra-virgin olive oil

3

tablespoons fat-free half-and-half

4

eggs

1/2

cup fat-free half-and-half

1

cup shredded Gruyère or triple Cheddar cheese

1

cup diced fresh salmon

1/3

cup finely chopped onion

1

tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1

tablespoon extra-virgin olive oil

1/4

cup finely chopped onion

1/4

cup finely chopped green bell pepper

1

can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1/2

teaspoon Italian seasoning

1/8

teaspoon garlic powder

3/4

teaspoon brown sugar

• 1 Heat oven to 425°F. Spray 9 1/2-inch tart pan with removable bottom with cooking spray.
• 2 In large bowl, stir Bisquick mix and seasoned salt. In small bowl, beat 3 tablespoons olive oil and 3 tablespoons half-and-half with whisk. Stir in the seasoned Bisquick mix until mixture forms a ball. Press mixture firmly against bottom and all the way up side of pan. Set aside.
• 3 In large bowl, beat eggs and 1/2 cup half-and-half until blended. Stir in remaining filling ingredients. Pour mixture into crust. Place pan on cookie sheet.
• 4 Bake 25 to 35 minutes or until filling is set but still moist and knife inserted in center comes out clean.
• 5 Meanwhile, make sauce. In 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat until hot. Reduce heat to low; add 1/4 cup onion and bell pepper. Cook, stirring frequently, until vegetables are crisp-tender. Add remaining sauce ingredients. Heat to boiling; reduce heat to medium. Simmer uncovered 7 to 9 minutes, stirring frequently. Reduce heat to medium-low; simmer until tomatoes are soft and sauce is thickened.
• 6 Let baked quiche stand 10 minutes; remove from pan. Serve with sauce.