Crustless Salmon Quiche

Name: How to cook Crustless Salmon Quiche - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

SLPMGR

Crustless Salmon Quiche

You can make this quiche with fresh poached salmon but canned salmon is excellent and always available on your shelf. For a variation, substitute 2 c of chopped lobster meat or lump crabmeat for the salmon. If you poured this filling into a pastry shell, this dish becomes a high Glycal meal.

Ingredient

Food ration :

4 servings

Cooking time :

60 mins

1 1/2 can

wild salmon (14.75 oz or 412 g each)

3 tbsp

butter

asparagus spears, top 4" only of each, cut into thirds

large leek, halved lengthwise, cleaned and thinly sliced (white and pale green part only)

to taste

Salt and freshly ground black pepper,

1 c

grated Asiago cheese, divided

eggs

1 c

milk

Cooking instructions

* Step 1

Preheat oven to 350 degrees F. Coat a 10" glass pie dish with cooking spray. Flake the salmon into a mixing bowl. Melt the butter in a large skillet over medium heat add the asparagus and leeks to the skillet. Cook over medium-low heat, stirring occasionally, for approximately 7-10 minutes or until the asparagus is tender. Season with a little salt and pepper, and add to the bowl of flaked salmon. Add half of the Asiago cheese and toss the mixture together with a fork to distribute the ingredients evenly. Transfer to the prepared pie dish.

* Step 2

In a bowl, whisk the eggs with the milk. Pour the egg mixture over the salmon mixture. Bake for 15 minutes. Remove the quiche from the oven carefully. Top the quiche with the remaining 1/2 c Asiago cheese.

* Step 3

Return the quiche to the oven, and continue baking until the quiche is set; approximately 20 minutes more. To test for oneness, snort a knife into the middle of the quiche; it should come out clean. Allow the quiche to stand for 10 minutes before cutting into wedges and serving. 476 calories/serving; GL=2, Glycals=8

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