Crustlesssalmonquiche Recipes

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 SALMON QUICHE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine eggs, 1/2 and 1/2 or whipping cream, and milk. Whisk until combined.
• Stir in 2 1/2 cups cheddar cheese, seasoning salt, pepper, and salmon
• Pour into a greased 9x13 pan.
• Sprinkle with remaining cheese.
• Bake for 45-50 minutes or until center is set.
• Let rest five minutes.
• Cut into pieces and serve.

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

EASY CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
• Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
• Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

SALMON QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

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.

CRUSTLESS SALMON QUICHE

Steps:

• 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. :).