This quiche is rich and satisfying, but even better, its healthy and perfect for a no-carb diet! This is a “crustless” quiche, almost like a frittata, so it is a a great go-to when you are trying to reduce your carbs. This quiche travels well, reheats well, and is very quick to pull together if you have surprise company. Just be sure to keep a can of evaporated milk and 2 cans of salmon on hand in your pantry, and 45 minutes later you can feast on this!
TIPS: I am sure this would be great put into a pie crust and baked also, like a regular quiche, if you want the carbs! If so, prebake the pie crust for about 10 minutes prior to filling and finishing the baking.
Salmon Quiche (Crustless)
Ingredients
- 1 12-oz can evaporated milk
- 4 large eggs
- 2 1/2 C shredded cheddar cheese
- 1/4 C onion diced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried dill
- 1/2 tsp minced fresh parsley and / or chives (optional)
- 12 or 14 oz canned boneless, skinless pink salmon drained and flaked
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with cooking spray.
- In a food processer, puree the milk, eggs, 2 cups of cheese, onion, salt, pepper , garlic powder and dill until smooth.
- Spread the salmon evenly over the bottom of the pie plate. Sprinkle with 1/4 cup of cheese. Sprinkle with fresh parsley or chives if using. Pour egg mixture evenly over the salmon. Top with remaining 1/4 cup of cheese.
- Bake until quiche has puffed up and toothpick comes out clean, about 35-40 minutes. Cool 15 minutes before slicing.
- Enjoy!