Haddock Quiche

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Dish type
Dinner
Serves
6
Ready in
1 hour, 15 minutes*

Ingredients

  • 1 sheet refrigerated piecrust
  • 3/4 lb. haddock fillets
  • 1 tbsp. butter or margarine
  • 1/2 cup sliced green onion
  • 1/2 cup chopped red bell pepper
  • 4 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup light cream
  • 3 cups lightly packed chopped fresh spinach
  • 1 cup shredded Swiss cheese
  • 1 tsp. dried dill
  • 1/2 tsp. salt
  • 1/4 tsp. lemon pepper

Directions

Prep Time
15 minutes
Cook Time
1 hour*
Ready in
1 hour, 15 minutes*
  1. Preheat oven to 450°F. Line a 10-inch quiche pan or 9-inch pie plate with piecrust. Line crust with foil and fill with pastry beads or uncooked rice. Bake 8 minutes. Remove foil and bake 5 minutes more. Remove from oven and set aside. Reduce heat to 325°F.
  2. Meanwhile, in a large nonstick skillet sauté fillets in butter until cooked through; remove and flake fish into small pieces. Add green onion and bell pepper to skillet; cook and stir several minutes to soften.
  3. In a large bowl combine eggs, sour cream, light cream, spinach, cheese, dill, salt and lemon pepper. Stir in haddock and green onion. Pour into baked piecrust. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
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Nutritional Information

Serving Size
1
Per Serving
Calories 486, Calories Fat , Total Fat 32g, Saturated Fat 12g, Cholesterol 217mg, Sodium 497mg, Carbohydrate 22g, Protein 23g
Serving Size1
Calories486
Total Fat32g
Total Fat (extra)50
Saturated Fat12g
Saturated Fat (extra)62
Cholesterol217mg
Cholesterol (extra)73
Sodium497mg
Sodium (extra)21
Potassium412mg
Carbohydrate22g
Carbohydrate (extra)8
Fiber1g
Fiber (extra)5
Protein23g
Omega31g
Vitamin A90IU
Vitamin A (extra)2
Vitamin C23mg
Vitamin C (extra)39
Iron2mg
Iron (extra)16