I make variations of this recipe, depending on what’s in the refrigerator—sometimes I use different types of Swiss cheeses, or some thinly-sliced Maui onion, perhaps sliced leeks, maybe an entire fistful of chives. Sometimes I use whole milk, at other times heavy cream, and like to add a dollop of sour cream on top. Invention is fun 🙂
Crustless Smoked Salmon Quiche
Serves 4 // 372 calories, 8g net carbs
1 tablespoon extra virgin olive oil
4 tablespoons finely chopped shallots (about 2 large bulbs)
4 ounces smoked salmon cut into small pieces
12 ounces shredded grass-fed Swiss cheese (I use Jarlsburg)
1-1/2 cups grass-fed whole milk (or half-and-half)
6 large organic eggs
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons (or up to 1/4 cup) fresh chives, chopped
Grease a glass deep dish pie pan with a bit of olive oil.
Melt butter in a sauté pan and cook shallots and leeks until the leeks (or sliced onions) begin to soften. Set aside.
In a medium bowl, whisk together milk (or half-and-half, if using that), eggs, salt, and pepper. Fold in salmon, cheese, leeks, and chives.
Pour egg mixture into the well-oiled pie pan, spreading evenly. Bake for 40-50 minutes until quiche is puffed and lightly browned. Serve with a green salad.