Crustless Salmon and Spinach Quiche
An easy gluten free Crustless Salmon and Spinach Quiche recipe. No crust or pastry and self crusting meal for breakfast, lunch or dinner.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 1x
Ingredients
6 farm fresh eggs
150 g of sour cream and a little milk(or crème fraîche)
1 teaspoon of butter
1 tablespoon of olive oil
1 red onion slice thinly
1 garlic clove very thinly sliced
2 tablespoons of grated parmesan cheese
120 g of fresh spinach
100 g of smoked salmon cut into small squares
Himalayan salt and lemon pepper to taste
Instructions
Preheat the oven to 180 Deg. C (350 Deg. F)
With a cast iron pan or oven proof pan, Melt the butter and add the olive oil. Sauté the onion and garlic until golden brown or caramelized.
Remove pan from the heat and evenly distribute the onion garlic in the pan.
In a bowl mix the little milk, cream and egg until well. Then fold in the salt and lemon pepper with the spinach leaves and the chopped salmon, as well as parmesan cheese.
Pour this mixture over the onion mixture and distribute evenly the salmon and spinach over the pan.
Place the pan of crustless quiche in the oven and cook for 20 – 30 minutes until the sides and top are lightly brown and the quiche mixture is firm.
Cool the quiche for about 1 minutes and then serve warm cut into wedges with some salad.