Crustless Smoked Salmon Quiche Squares Recipes

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.

CRUSTLESS SMOKED SALMON QUICHE SQUARES

Steps:

• Whisk together first 6 ingredients (eggs through salt) until blended. Whisk in cream. Stir in salmon, green onions and cheese.
• Pour mixture into a greased 8 inch (20 cm) square baking dish. Bake at 350ºF (180ºC) for 35 - 40 minutes or until a knife inserted in centre comes out clean. Let stand for 5 minutes. Cut into squares and serve.

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.

EASY CRUSTLESS QUICHE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.