This crustless salmon quiche can be made for breakfast or any meal of the day. Add peppers, spinach or any other vegetables you like.
Servings: 6
- 1 (14 oz) can salmon
- 1 (12 oz) can evaporated milk
- 1 cup shredded cheddar cheese, divided
- 4 eggs, beaten
- 2 tablespoons minced onion
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Pinch black pepper
- Preheat oven to 350°F. Spray a pie pan with nonstick cooking spray.
- Drain the can of salmon. Place salmon on a plate. Flake the salmon with a fork and remove skin and bones.
- In a large bowl, whisk together eggs, evaporated milk, onion, dill, salt, garlic powder, and pepper until fully mixed. Add 3/4 cup cheddar cheese and mix well.
- Spread flaked salmon over the bottom of a pie pan. Pour egg mixture over salmon, then top with remaining 1/4 cup shredded cheese.
- Bake for 30-40 minutes, or until eggs are fully cooked and set, reaching an internal temperature of 160°F.
Nutrition Information
260 Calories│13g Fat (5g Saturated)│9g Carbohydrates│0g Added Sugar│29g Protein│680mg Sodium│0g Fiber