Food & Drink Magazine

Crustless Smoked Salmon, Leek and Red Peppers

By Guvi @Guvi9

Crustless Smoked Salmon, Leek and Red Peppers
This crustless quiche is easy to make and great for any meal. The smoked salmon lends a touch of elegance, and the leeks can be substituted with onions or shallots. 
Ingredients:
- 3 eggs - 1 1/2 cup milk or cream - 6 oz smoked salmon - 1 large leek, white and light green parts sliced (about 1 cup of slices) - 1 small red pepper, chopped  - 3/4 cup shredded cheese - almost any kind or combination is fine, but not too much strong-flavoured cheese such as Parmesan - 1 tsp dry mustard (I replaced with Dijon) - 1/2 tsp thyme - pinch of cayenne pepper or a bit of hot sauce - paprika, salt and pepper
Preheat the oven to 375 F.
Saute leeks in a little olive oil. When they begin to soften, add the peppers. Add a little salt and cook for 3-4 minutes. Just before taking off the heat, add the thyme.
Meanwhile, crumble the salmon in a pie plate (I used a 9-inch Pyrex). Cover with the vegetables when done, and then sprinkle with the cheese.
Crustless Smoked Salmon, Leek and Red Peppers
Also meanwhile, blend eggs, milk (or cream), mustard, cayenne or hot sauce, salt (about 1/2 tsp, but less if salmon is salty) and pepper. 
Pour the egg mixture over the rest of the ingredients and sprinkle with paprika
Crustless Smoked Salmon, Leek and Red Peppers
Bake for 45-50 minutes. Start checking after half an hour. If it's getting too brown but the center is too liquid, cover with foil. When done, the center will still be a bit loose. 
Crustless Smoked Salmon, Leek and Red Peppers
Take the quiche out of the over (to avoid overcooking). In 5 minutes, the center will be set, too.
Enjoy!

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