SALMON & BROCCOLI QUICHE
A low carb quiche case with a salmon & broccoli filling
Provided by Angela Coleby
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400F degrees.
- Grease a pie/quiche dish.
- In a bowl, whisk the almond flour, coconut flour and salt.
- Add the butter and mix until thoroughly combined. I use my hands to make breadcrumbs, then into a large ball.
- Gently place the pastry into the baking tin and press it out over all the edges as even as you can.
- Bake for 15-20 minutes until slightly golden.
- Remove from the oven and reduce the temperature to 180C/350F degrees.
- Heat a frying pan on a medium heat and add the butter.
- Cook the salmon fillets for about 8-10 minutes until cooked throughout. Turn over during cooking.
- Remove the salmon from the heat, and with a fork or spatula, break the cooked salmon into flakes.
- In a bowl, beat the eggs with cream and the dill. Season with the salt & pepper.
- Place the broccoli florets into the pastry case.
- Spoon the salmon into the pastry case.
- Pour the egg mixture over the filling and bake for 35-40 minutes until golden and firm.
Nutrition Facts : ServingSize 1 slice, Calories 340 kcal, Carbohydrate 10 g, Protein 17 g, Fat 27 g, Fiber 5 g
CRUSTLESS SALMON & BROCCOLI QUICHE RECIPE - (4/5)
Provided by s_curtis444
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Spray 9" pie plate or 2 qt. casserole w/ nonstick cooking spray. Combine eggs, green onions, yogurt, flour, basil, s&p in med. bowl till blended. Stir in broccoli, salmon, cheese. Spread evenly in prepared casserole. Top w/ tomato slices; sprinkle w/ bread crumbs. Bake, uncovered, 20-25 mins. or till knife inserted into center comes out clean. Let stand 5 mins.
BROCCOLI SALMON QUICHE
I made this recipe up, because we eat a lot of salmon during the year. I also have a garden during the summer. My family likes this and it use up the leftover salmon. You can freeze this.
Provided by VickiAk
Categories Breakfast
Time 1h20m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
- Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.
Nutrition Facts : Calories 525.2, Fat 36.6, SaturatedFat 16.6, Cholesterol 286.4, Sodium 336.2, Carbohydrate 20, Fiber 2.9, Sugar 1.4, Protein 29.2
JEAN'S CRUSTLESS SALMON BROCCOLI QUICHE
This recipe comes from my mom-in-law's neighbor, Jean. I think it may fall into the "impossible pie" category. The original recipe called for Bisquick but I used The Master Mix (recipe #45055). Serve with a green salad for brunch, lunch or supper. Leftovers keep well in the fridge for several days.
Provided by MA Blossom
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Grease a 10-inch pie plate.
- In a frying pan, saute onion and broccoli in olive oil until slightly softened.
- In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
- Add salmon and cheese to egg mixture. Stir well.
- Add onions and broccoli to mixture. Stir well.
- Pour all into pie plate.
- Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.
CRUSTLESS SALMON QUICHE
Make and share this Crustless Salmon Quiche recipe from Food.com.
Provided by SeriousMoms
Categories Savory Pies
Time 50m
Yield 1 9 inch pie dish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9 inch pie plate.
- Toss the salmon and cheese with the flour, and place in the bottom of the buttered pan.
- In a medium bowl, whisk together eggs, heavy cream, salt, and pepper.
- Pour egg mixture over the cheese and salmon.
- Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean.
- Serve hot, top each piece with a dollop of sour cream and sliced green onions.
- Note: I use leftover salmon to make this, and I usually bake my salmon with spices, including plenty of garlic--you may want to add a little garlic to this recipe if you didn't cook your salmon this way.
- Lower Carb/Gluten Free Version: You can omit the flour if you choose to, I think it makes the whole recipe a bit wetter that way, though--for my picky kids' sake, I like to make it a little drier. We call it "salmon pie" and even the kids who "hate" eggs eat this one. :).
CRUSTLESS SALMON QUICHE
This recipe is likely from a magazine ad as it contains a Bicks product. It has been copied in my book for a few years. It is a nice meatless meal.I serve with a colourful garden salad.
Provided by dissjwine
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain salmon, reserving liquid.
- In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth.
- Pour into a greased deep 10" pie plate.
- Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture.
- Bake @400F 25-35 min until set and golden.
- Let stand 5 min before serving.
MICHELE'S (ASPARAGUS, BACON, OR SALMON) CRUSTLESS QUICHE
This is the best and CREAMIEST crust-less quiche I've ever eaten and I eat a lot of quiche! I asked my friend, Michele, to share her recipe with Zaar and she was kind enough to oblige. Thanks, girlfriend! Top this yummy quiche with tinned asparagus, chopped bacon, or tinned salmon. It makes it's own "crust" as it cooks. Very nice with a green salad on the side.
Provided by A Good Thing
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees Celsius.
- Beat eggs and milk.
- Add melted butter and flour. Beat to combine.
- Add cheese and onion, stir.
- Pour into greased pie dish.
- Arrange asparagus spears, salmon, or bacon on top.
- Bake in center of oven for 45 minutes.
- ENJOY!
Nutrition Facts : Calories 394.1, Fat 28, SaturatedFat 16.5, Cholesterol 212.5, Sodium 574.4, Carbohydrate 19.1, Fiber 0.9, Sugar 1.5, Protein 16.7
SIMPLE CRUSTLESS BROCCOLI QUICHE
This is so simple and basic and really quite delicious. It's sort of a cross between a quiche and a frittata; it can be made ahead and re-heated; it's good hot or at room temperature. And, it lends itself to all sorts of variations -- other vegetables, other cheeses, ham or bacon or crab.
Provided by Chef Kate
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 350 degrees F.
- Blanch the broccoli, saving the stems for soup (If you are using frozen broccoli, thaw it).
- Beat eggs and cream, then add the cheese and mix well.
- Stir in the broccoli, salt, garlic powder (Whole Foods has an excellent organic variety), and pepper.
- Pour into a nine inch quiche pan and bake for about 30 - 35 minutes or until a knife inserted in the center comes out clean.
CRUSTLESS BROCCOLI QUICHE
A favorite at our house! This low carb quiche is very filling and delicious. Whenever I make it I have to make two because one isn't enough!
Provided by alydes
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Combine all ingredients in a large mixing bowl
- Stir until blended well.
- Pour into a greased 9 in pie dish.
- Bake 30 minutes.
- Cover tightly with aluminum foil to avoid over browning.
- Bake an additional 30 minutes or until toothpick inserted in cenyer comes out clean.
Nutrition Facts : Calories 355.1, Fat 28.4, SaturatedFat 16.1, Cholesterol 287.9, Sodium 319.7, Carbohydrate 7.2, Fiber 3, Sugar 2.4, Protein 19.5
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SALMON AND BROCCOLI QUICHE RECIPE - THE COOKING …
From thecookingfoodie.com
4/5 (90)Servings 6Cuisine French
- In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Meanwhile make the filling: in a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside. Cut the salmon into small cubes, season with salt and pepper, fry in olive oil until fully cooked, transfer to a paper towel to drain. Blanch the broccoli in boiling water for 4-5 minutes. Drain and set aside.
- Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
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