Description

Serve this healthy, Crustless Salmon and Vegetable Quiche for breakfast, brunch, lunch or a light supper. You will love how tasty it is, filled with smoked salmon, peppers and onion.

Ingredients

Units Scale

6 large eggs
1/2 cup half and half*
1 tablespoon olive oil
1 red or yellow pepper, small diced pieces
1 small onion, chopped
1 cup cherry tomatoes, quartered*
1 tablespoon fresh dill, minced *
1 tablespoon fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
6 ounces smoked salmon, chopped
3/4 cup feta cheese
3/4 cup Monterey Jack cheese, shredded

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Instructions

Preheat oven to 375°F. Lightly spray a 9 inch pie pan, dish or tart pan with non stick baking spray.
Chop vegetables into similar size. Chop salmon in small pieces.
Heat oil in pan over medium heat. Cook onion and peppers and saute' until light brown.
Whisk the eggs until completely combined together. Add the remaining ingredients, reserving about 1/4 cup cheese for the topping.
Pour quiche filling into the pie pan and sprinkle cheese on top.
Bake for 15-20 minutes on middle rack of oven. Cover quiche if getting too brown.
Test the center with a knife. It should come out just barely clean. The center should be set. You can also test with a meat thermometer. It should read at least 160°F.
Serve warm, room temperature or from the refrigerator.

Notes

*Substitute heavy cream or whole milk if preferred.

*If you don't have fresh herbs, use 1 teaspoon of dried dill and parsley.

*Store in refrigerator for up to 4 days. Or store cooled quiche in airtight container and keep in freezer for up to 3 months. Defrost overnight in refrigerator. Reheat in microwave, in covered fry pan or in the oven until hot.