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Mini Salmon Veggie Crustless Quiche

by Lindsay Cotter October 02, 2014

Mini Salmon Veggie Crustless Quiche

Description:

Fall Baking is here! But that doesn’t always have to mean sweets. In fact, we love baking savory dishes. Especially ones with cheese! I know what you’re thinking…. Cheese and fish don’t go together, do they? Well, yes and no. You have to be careful what fish pairs with what cheese. You don’t want the cheese to overpower the wonderful fresh fish taste; you want it to compliment it.

So let’s start off with this easy FALL baking dish that combines SALMON and Cream Cheese, plus a few other fall veggies.

Ingredients:

  • 6oz fillet chopped cooked salmon 
  • 1/3- 1/2 cup herb or plain cream cheese cheese
  • 1/2 cup squash puree or pumpkin
  • ¼ cup steamed spinach or kale
  • ¼ cup medium onion, chopped and sautéed 
  • 2 tbsp coconut flour or almond meal
  • 4 eggs
  • 1 cup almond or regular milk
  • Sea salt –to taste
  • few dashes red pepper flakes or cayenne

    Preparation Instructions:

    1. Mix together salmon, cheeses, onion, steamed spinach, and flour. 
    2. Put in a sprayed 9-inch pie plate or into mini Pyrex cups 
    3. Beat eggs slightly; add milk and seasoning 
    4. Pour over salmon mixture. 
    5. Bake uncovered in a 350 degree oven 30-35 minutes or until the middle is cooked and tested with knife. I’d check your over at 25 minutes just to be safe.

    Top with extra salmon and any other sauces!

     

    Cheers,

    Lindsay Cotter

    Sizzlefish Recipe Creator

    Nutrition Specialist

     

    P.S.

    Be sure to take advantage of our Fall promo! Use code OCTBONUS for $10 off your order now through the rest of October! 

     




    Lindsay Cotter
    Lindsay Cotter

    Author


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