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    • #345028
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      Crustless Salmon, Leek, and Mushroom Quiche
      4 eggs
      1 and 1/2 cup milk, cream, unsweetened soy milk, or a combination
      6-oz smoked salmon
      1 large leek, with white and light green parts sliced
      1 small red pepper, chopped
      4-oz raw mushrooms
      3/4 cup shredded cheese
      1 tsp dry mustard
      1/2 tsp thyme
      pinch of cayenne pepper or a bit of hot sauce
      paprika, salt, and pepper
      Preheat oven to 375 F.
      Saute’ leeks in a little olive oil.

      When they begin to soften, add mushrooms. After a minute or two, add the peppers. Add a little salt, and cook for 3-4 minutes. Just before taking off heat, add the thyme.
      Meanwhile, crumble salmon in pie plate.

      Cover with vegetables when done, and then sprinkle with the cheese.
      Also meanwhile, blend eggs, milk, mustard, cayenne or hot sauce, salt, and pepper. You can use an eggbeater or whisk, but a blender works really well.
      Pour the egg mixture over the rest of the ingredients, and sprinkle with paprika.
      Bake for 35-50 minutes. Start checking after half an hour.

      If it’s getting too brown but the middle is too liquid, cover with foil. When done, the center will still be a bit loose. Take it out of the oven or the rest will overcook.

      In 5 minutes, the center will be done from the heat of the rest of it.
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