Crustless Salmon Quiche Recipes

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.

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. :).

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.