Smoked salmon is pretty decadent and not something I’d usually include in the weekly shop (we’re on a strict budget, Dog needs his treats).
But sometimes a girl needs a bit of pampering and, in the absence of a five-star spa session, smoked salmon will have to do.
Normally I’m the type that would just slap it on some poached eggs and call it breakfast….or brunch…or third dinner (don’t judge me!).
Today I’m going that extra mile. The eggs and the salmon are still there but this time they’re combined with onion, a touch of dill and some cheese to make a really, really tasty quiche.
This is a crustless quiche simply because I’d had a big lunch on the day I made it and didn’t really want the extra carbs. You can easily make a grain-free crust by following this recipe for an easy, coconut flour version.
For extra indulgence, follow with a square of dark chocolate and a glass of red wine.
Then that trip to the spa.
Smoked Salmon & Red Onion Quiche (serves 4-6)
- 3oz smoked salmon, cut into small pieces
- 6 large eggs
- 1/4 cup cream or milk
- 1 cup cheddar cheese, grated
- 1/2 red onion, finely sliced
- 1 tsp dill weed
- 1 tbsp butter
- Melt the butter in a saucepan over a medium heat. Add the onion and saute for five minutes. Remove from the pan and let cool.
- Beat the eggs and milk together until frothy. Stir in the cheese and dill. Season well.
- Fold in the smoked salmon pieces and the onion, then pour the lot into a 9in pie dish (or your pie crust if you’re using one).
- Bake at 375 for 30-35-mins until firm.
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