Crustless Salmon Quiche

9 Jun

crustless salmon quiche 2Another winning recipe from my friend Greta Zalman!

The recipe calls for starting with fresh salmon, which you poach, but I find it works best for me as a way to use leftover salmon. It doesn’t have to be poached — baked salmon works fine, even if it has a glaze on it, as long as the glaze isn’t too overpowering. If you start with cooked salmon, just ignore the first line of the directions, but cut the leftover salmon into 1-inch chunks.

When I made this recently I didn’t have any scallion so I substituted 1/3 cup finely chopped onion.

This makes a very nice brunch dish. If you are serving a large crowd or bringing it to a large potluck, you can double the amounts and bake it in an 8 x 13-inch baking dish.

Ingredients:

¾ lb. skinned and boned fresh salmon, cut into 1-inch cubes
3 Tbs. flour
1 Tbs. fresh dill or 1 tsp. dried dill
½ tsp. salt
¼ tsp. black pepper
4 large eggs
1 Tbs. Dijon mustard
1¼ cups milk
½ cup thinly sliced scallions, including the green part
2 Tbs. chopped fresh parsley or 2 tsp. dried parsley
½ cup shredded sharp cheddar cheese
¼ tsp. paprika
Lemon wedges for garnish, optional

Directions:

Bring ½ cup of water to boil in a medium skillet. Add the salmon, reduce the heat and cover. Cook until the salmon is almost cooked through – about 3 to 4 minutes. Discard the poaching broth.

Preheat oven to 350 degrees.

In a large bowl, stir together the flour, dill, salt and pepper. Whisk in the eggs, 2 at a time, and then the mustard and the milk. Stir in the scallions and parsley and all but 2 Tbs. of the cheese. Stir in the poached salmon cubes.

Lightly spray a 9-inch glass pie pan or porcelain quiche pan with vegetable cooking spray or lightly brush with oil. Pour in the mixture; make sure the salmon is distributed evenly. Sprinkle the top with paprika and the reserved 2 Tbs. cheese.

Bake for 45 minutes until puffed and set. Cool for 15 minutes before serving. Cut into wedges and serve hot with lemon wedges on the side.

Serves 6

 

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2 Responses to “Crustless Salmon Quiche”

  1. Debbie December 2, 2016 at 10:13 pm #

    You left the milk out of the recipe

    • Bobbie December 2, 2016 at 11:38 pm #

      Yikes! Thanks for catching, I’ll fix it right away!

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