Crustless Smoked Salmon Quiche Food

CRUSTLESS SALMON QUICHE

Steps:

• Preheat the oven to 180C/350F degrees.
• Heat the olive oil in a large saucepan and cook the onions for 3-4 minutes until they are soft.
• Add the spinach, salmon, dill and garlic powder. Gently mix and remove from the heat.
• In a medium bowl, beat the eggs with the cream and the Parmesan cheese.
• Season with the salt and pepper.
• Spoon the salmon spinach mixture into 6 4 inch quiche cases (or one large 8 inch tin).
• Pour the egg mixture over the filling
• Bake for 20-30 minutes until firm.
• Enjoy warm or cold.

CRUSTLESS SMOKED SALMON QUICHE

Steps:

• Preheat the oven to 375 degrees F. Light coat a 9-inch pie dish with cooking spray.
• In a large bowl, combine the eggs, egg whites, water, cottage cheese, salt and pepper. Whisk vigorously to break up the cottage cheese. Stir in the dill and chives.
• Pour the egg mixture into the prepared pie dish. Sprinkle the smoked salmon goat cheese throughout the egg mixture.
• Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, about 35 minutes.
• Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.

SMOKED SALMON QUICHE

Steps:

• Preheat oven to 375º Farenheit.
• Bake pie crust shell for 10 minutes.
• Reduce oven temperature to 350º.
• In a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper.
• In small bowl mix together, Gruyere, Parmesan, shallots and flour.
• Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
• Pour egg mixture into warm pie shell.
• Bake on middle shelf until quiche is lightly browned and knife inserted 1 inch from the edge comes out clean, 40 to 50 minutes.
• The center should be set, but soft like gelatin (it will set up after removing from the oven).
• Transfer to a baking rack and cool.
• Serve warm or at room temperature.

CRUSTLESS SMOKED SALMON QUICHE WITH DILL

Steps:

• Preheat oven to 350°.
• Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper.
• Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.
• NUTRITION PER SERVING: CALORIES 95(28% from fat); FAT 3g (sat 1.5g,mono 1g,poly 0.2g); PROTEIN 8.8g; CHOLESTEROL 37mg; CALCIUM 171mg; SODIUM 223mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 7.5g.

CRUSTLESS SALMON QUICHE

Steps:

• Drain salmon, reserving liquid.
• In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth.
• Pour into a greased deep 10" pie plate.
• Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture.
• Bake @400F 25-35 min until set and golden.
• Let stand 5 min before serving.

JEAN'S CRUSTLESS SALMON BROCCOLI QUICHE

Steps:

• Preheat oven to 400°F.
• Grease a 10-inch pie plate.
• In a frying pan, saute onion and broccoli in olive oil until slightly softened.
• In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
• Add salmon and cheese to egg mixture. Stir well.
• Add onions and broccoli to mixture. Stir well.
• Pour all into pie plate.
• Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.

CRUSTLESS CAMEMBERT QUICHE WITH SMOKED SALMON

Steps:

• In a food processor or blender, combine eggs. cream, Camembert, cream cheese, salt and pepper.
• Process until smooth.
• Stir in smoked salmon and dill.
• Sprinkle bread crumbs over sides and bottom of a well-buttered 8 inch square baking dish or 9 inch pie plate.
• Pour in egg mixture.
• Dot with butter.
• Bake at 375 for approximately 30 minutes or until top is browned and puffed.
• Allow to stand 10 minutes before serving.