Crustless Smoked Salmon, Leek, and Mushroom Quiche

Crustless Salmon Quiche
Crustless Smoked Salmon Quiche. TravelingLight
Total Time 50 min
Prep 20 min, Cook 30 min
Yield 6 servings (203 calories each)

This crustless quiche is easy to make and is a great brunch, lunch, and even dinner dish. The fact that it is without a crust makes it gluten-free and low in carbohydrates, putting this delicious egg dish back on the menu for those with dietary restrictions or watching their carbs.

The smoked salmon lends a nice salty flavor; this recipe calls for canned smoked salmon, but you could try it with lox-type salmon if you like. Plain canned salmon is great in this as well. If you've never cooked with leeks before you need to be sure to rinse thoroughly—sand and dirt can hide between the leek's layers.

Ingredients

  • 1 tablespoon olive oil
  • 1 large leek, white and light green parts, sliced (should be about 1 cup of 1/4-inch slices)
  • 4 ounces mushrooms (wild or shiitake are nice for this, but any will do)
  • 1 small red pepper, chopped (about 1/2 cup)
  • Salt to taste
  • 1/2 teaspoon dried thyme
  • 6 ounces or so smoked salmon
  • 3/4 cup shredded Swiss cheese or other cheese of your choice
  • 4 eggs
  • 1 1/2 cups milk, cream, unsweetened soy or almond milk, or a combination
  • 1 teaspoon dry mustard
  • Pinch of cayenne pepper, or a dash of hot sauce
  • Black pepper to taste
  • Paprika for sprinkling on top

Preparation

  1. Preheat oven to 375 F.
  2. Heat oil in large skillet and saute leeks. When they begin to soften, add mushrooms. After a minute or two, add the peppers. Add a little salt, and cook for 3 to 4 minutes. Just before taking off the heat, add the thyme.
  3. Meanwhile, crumble salmon into a pie plate. Cover with the cooked vegetables, and then sprinkle with the cheese.
  4. In a bowl, blend eggs, milk, mustard, cayenne, salt to taste (not too much if salmon is salty), and black pepper. You can use an eggbeater or whisk, but a blender works really well.
  1. Pour the egg mixture over the rest of the ingredients and sprinkle with paprika.
  2. Bake for 30 to 35 minutes, until golden and set. Start checking after 20 minutes—if it's getting too brown but the middle is too liquidy, cover with aluminum foil and continue to bake, checking often. The center should still be a bit loose when done. Take it out of the oven or the rest will overcook—the center will finish cooking from the heat as it sits.

Ingredient Substitutions and Cooking Tips

If you are not familiar with working with leeks, it is important that they are cleaned well before using. The layers can often have sand or dirt between them. To rinse leeks, slice them in half from top to bottom. Hold each half under running cold water, fanning out the layers to make sure they are cleaned well. If you prefer not to use leeks, you can substitute onions or shallots.  

Almost any kind of cheese or combination of cheeses will work in this recipe but don't use too much of a strong-flavored cheese or it will overpower the rest of the ingredients.

 

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