Crab and Smoked Salmon Crustless Quiche
“You won’t miss the crust in this delicious Crab and Smoked Salmon Crustless Quiche”
Ingredients
- 6 ounces good-quality lump crab meat check for any shells
- 2 ounces smoked salmon not lox
- ½ cup diced red bell pepper about 2 ¼ ounces
- ½ cup diced onion about 2 ¼ ounces
- 2 - 3 green onions minced (about ⅓ cup or ¾ ounces)
- 1 teaspoon butter or olive oil
- 3 ounces Havarti cheese shredded
- 3 ounces Fontina cheese shredded
- 2 ounces Gouda cheese shredded
- 6 large eggs beaten
- 1 cup half and half cream or whole milk
- 1 tablespoon minced fresh dill weed or to taste
- 1 tablespoon minced fresh tarragon or to taste
- 1 ½ teaspoons Old Bay Seasoning or to taste
- Salt and freshly ground pepper to taste
Instructions
- Heat oven to 350°F. Melt the butter in a small sauté pan over low heat, add the chopped bell pepper and onion, cook slowly until softened, about 3 minutes. Turn off heat and allow to cool. Set-aside.
- Gently mix the crab, smoked salmon, cooled pepper/onion mixture, and green onions in a large bowl.Mix the cheeses together.
- Spray the bottom of a 9-inch pie dish or individual casserole dishes. Layer the bottom with the cheese (divide evenly if making individual servings); top with crab/salmon mixture. Whisk the eggs with the half and half, add the dill, tarragon, Old Bay and salt and pepper. Gently pour over the top of your fillings, making sure to cover them evenly. Place in the middle of the hot oven and cook, 45-50 minutes if using a standard pie dish, or 25-30 minutes if making smaller individual portions. The quiche should be set, but with just a bit of wiggle left in the middle. Let sit for 5 - 10 minutes before serving
Nutrition
Serving: 1gSodium: 653mgFiber: 1gCholesterol: 205mgCalories: 302kcalPolyunsaturated Fat: 9gSaturated Fat: 10gFat: 20gProtein: 19gCarbohydrates: 11g
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