Salmon Quiche with Easy, Tasty Tomato Sauce

Ingredients

• 0.5 teaspoon lawry's seasoned salt dried crushed to taste
• 3 tablespoons olive oil extra virgin extra-virgin
• 3 tablespoons skim milk fat-free
• 4  eggs 
• 0.5 cup skim milk fat-free
• 1 cup triple sec shredded
• 1 cup salmon fresh diced
• 0.3 cup onion finely chopped
• 1 tablespoon thyme leaves dried fresh chopped
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.3 cup onion finely chopped
• 0.3 cup bell pepper green finely chopped
• 14.5 oz canned tomatoes diced organic undrained canned
• 0.5 teaspoon seasoning italian
• 0.1 teaspoon garlic powder 
• 0.8 teaspoon brown sugar 
• 1.3 cups frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• tart form

Directions

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.
4. Pour mixture into crust.
5. Place pan on cookie sheet.
6. Bake 25 to 35 minutes or until filling is set but still moist and knife inserted in center comes out clean.
7. 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.
8. Add remaining sauce ingredients.
9. 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.
10. Let baked quiche stand 10 minutes; remove from pan.
11. Serve with sauce.