Recipe: Annie’s Best Crustless Quiche
This recipe is great for any time of the day! You can make this ahead of time, store it in a container in the refrigerator, come home from work and pour it into a glass pie/quiche pan and have dinner ready in about an hour!
One of the best features of this dish is that it has salmon, a good source of Omega-3 fatty acids that are good for you! Add a salad, and you can serve this dish to family and friends any day of the week. Not only is this good for you, it’s good for your pocket book too.
Annie’s Best Crustless Quiche
1- large can of salmon (14 3/4 ounces) flaked with a fork, with bones and skin removed
3 tablespoons flour
1/2 teaspoon dried dill or 1 tablespoon of fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1 tablespoon Dijon mustard
1 1/4 cups of milk (do not use skim, try half and half for added richness)
1/4 cup, thinly slices scallions (optional)
2 tablespoons chopped parsley (fresh)
1 teaspoon dried chives or 1 tablespoon fresh chives
1/2 cup shredded Cheddar cheese or Swiss Cheese, if you prefer (2 ounces, divided)
1/4 teaspoon paprika (I prefer to use smoked, sweet paprika)
Preheat oven to 350 degrees.
Prepare a glass pie/quiche pan with spray vegetable oil, or butter
In a large bowl, stir together: flour, dill, salt, paprika and pepper.
Whisk in eggs 2 at a time, then add Dijon mustard and gradually whisk in milk. Add the salmon.
Stir in the scallions (optional), parsley and chives. Add the Cheddar cheese, except 2 tablespoons (used for topping).
Pour filling into prepared pie/quiche pan, and top with remaining grated cheese.
Bake in the center rack of the oven, until puffed and set-about 45 minutes at 350 degrees. When done, remove from oven and allow to cool 10-15 minutes. Cut into 6 wedges and serve!