Crustless Salmon Quiche Recipe #261115
I made up this recipe, and I love it! It is yummy and a GREAT way to use up leftover salmon.
by SeriousMoms
50 min | 15 min prep
SERVES 4 -6 , 1 9 inch pie dish
- 1 cup salmon, cooked
- 1/2 cup shredded cheddar cheese
- 5 large eggs
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup sour cream (optional)
- 1 green onion, sliced (optional)
- Butter a 9 inch pie plate.
- Toss the salmon and cheese with the flour, and place in the bottom of the buttered pan.
- In a medium bowl, whisk together eggs, heavy cream, salt, and pepper.
- Pour egg mixture over the cheese and salmon.
- Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean.
- Serve hot, top each piece with a dollop of sour cream and sliced green onions.
- Note: I use leftover salmon to make this, and I usually bake my salmon with spices, including plenty of garlic--you may want to add a little garlic to this recipe if you didn't cook your salmon this way.
- Lower Carb/Gluten Free Version: You can omit the flour if you choose to, I think it makes the whole recipe a bit wetter that way, though--for my picky kids' sake, I like to make it a little drier. We call it "salmon pie" and even the kids who "hate" eggs eat this one. :).
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5 stars