Crustless Quiche With Salmon
This light crustless quiche with salmon has a smooth creamy center with crisped edges, so you won't miss the crust!
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Servings: 8 servings
Calories: 204kcal
Ingredients
- 8 eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 TBSP chopped fresh dill
- 1/2 tsp sea salt
- A few cranks of cracked black pepper
- 1 TBSP avocado or olive oil
- 1/2 cup sliced grape tomatoes
- 1/4 cup thinly sliced red onion Preferably sliced with a mandolin
- 2 TBSP drained capers
- 1 cup shredded cheese of your choice I like to use a blend of cheddar and mozzarella
- 4 oz smoked salmon, torn into bite-sized pieces Preferably cold smoked salmon
- Extra chopped fresh dill, for garnish
Instructions
- Place your oven rack to the middle position; preheat to 400º F.
- Break the eggs into a large mixing bowl, then add the cream, milk, dill, salt, and pepper. Whisk until the eggs are well beaten and the mixture is cohesive.
- In a cast iron skillet, heat the oil over medium heat. Add the tomatoes, onions, and capers, and sauté them until softened. Take the skillet off from the heat and, using a spatula, spread the veggies over the bottom of the skillet for even coverage.
- Sprinkle cheese over the veggies.
- Carefully pour the egg mixture over the cheese and veggies, then tilt the pan and whirl it around a bit to ensure it settles into the whole pan and covers all of the veggies.
- Place the smoked salmon pieces into the egg mixture.
- Pop it all into the oven and bake for about 13-15 minutes, or until the eggs are fully cooked.
- Take it out of the oven and let it sit for at least 5 minute to settle.
- Garnish with freshly chopped dill and serve!
Notes
Be sure to check the blog post for recipe tips, storage suggestions, and serving ideas!
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 7g | Protein: 11g | Fat: 15g