broccoli salmon quiche

Broccoli-Salmon Quiche

Ingredients

1 Tbsp. vegetable oil

1 1/2 cups chopped broccoli

1/3 cup chopped onion

1/3 cup chopped red bell pepper

1/2 cup shredded Swiss cheese

1 cup flaked canned or cooked salmon (about 5 ounces)

3 eggs, beaten

1 1/4 cup milk

1 tsp. dried leaf tarragon

1/4 tsp. salt

1/8 tsp. pepper

Preparation

Prepare Pastry Shell according to directions.
Preheat oven to 425 degrees.
Plaace piece of foil inside pastry shell; partially fill with uncooked rice. Bake 10 minutes. Remove foil and rice; continue baking 5 minutes or until lightly browned. Let cool.
Reduce oven temperature to 375 degrees.
Heat oil in medium skillet over medium heat. Add broccoli, onion and bell pepper; cook and stir 3 to 4 minutes or until crisp-tender. Set aside to cool.
Sprinkle cheese over bottom of pastry shell. Arrange salmon and vegetables over cheese.
Combine eggs, milk, tarragon, salt and pepperin medium bowl. Pour over salmon and vegetables.
Bake 35 to 40 minutes or until filling is puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting.