How To Make A Salmon Quiche
Our Salmon Quiche is a crustless quiche, loaded with protein, three cheeses, red onions, sweet red bell peppers, cilantro, and healthy fats.
Servings: 7
Equipment
- Large Mixing Bowl
- Wire Whisk
- 9" Pie Pan
Ingredients
- 1.5 cups cooked salmon, flaked
- 6 eggs
- 1/2 cup milk
- 3/4 cup heavy cream
- 1/2 cup grated cheese, for this recipe, I used a combination of parmesan cheese, asiago, and romano
- 1 cup red onion
- 1 cup sweet bell peppers
- 2 tbsps chopped cilantro or parsley
Instructions
- Preheat the oven to 350 degrees.
- Prepare the baking dish using a brush to coat the bottom of the pie pan with a tablespoon of EVOO or melted butter.
- Flake one to one and a half cups of cooked salmon and set it aside.
- Prep the red onions, sweet red bell peppers, and cilantro.
- Grate the cheese and set it aside.
- In a bowl, crack six eggs, and add heavy cream and whole milk. Combine the eggs with the heavy cream and milk using a wire whisk until thoroughly combined. Set aside.
- Place a medium-sized skillet over medium-high heat and add a single tablespoon of EVOO. When the oil is hot, sauté the red onion for 2 minutes. Add Kosher Salt and Freshly Cracked Peppercorns to taste. Then add the sweet red bell peppers and continue to saute for another minute.
- Add the grated cheese blend and chopped cilantro to the egg mixture, and stir to combine.
- Pour the quiche batter into a prepared pie pan, spoon in the sauteed vegetables and salmon, and use the spoon to spread the ingredients around evenly. Place the pie pan on a baking sheet before placing it in the oven. This keeps spills or leaks from dropping to the bottom of the oven, creating a smoky oven situation.
- Place the quiche onto the center rack of a preheated oven and cook for forty-five (45) minutes or until the quiche is set. You can test to set if the quiche is firm by inserting a wooden toothpick into the center of the quiche. If it is set, the toothpick will come out clean.
- When the quiche is cooked through and slightly brown on top, remove it from the oven, and allow it to set for five to ten (5-10) minutes.
- Serve warm (or at room temperature) and top with diced fresh garden chives.