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Gluten-free no crust salmon quiche
The whimsy of my cooking
I apologize to anyone who desires calculated and exact recipes. My style of cooking is more of a throw-it-all-together-and-see-what-happens approach. I had only made quiche one other time and it turned out well, which is why I shared it as a recipe on another of my hubs. This one turned out well also. From what I can tell, messing up a quiche seems pretty difficult. Just use a bunch of eggs, throw in whatever ingredients you like, and bake for a reasonable amount of time. The salmon flavor didn't come through for me as much as I would have liked, so I say, the more salmon the better.
You could mix up this recipe in so many ways, and serve it with so many toppings. You could serve it with salsa, some more cottage cheese as a topping, or any kind of olive tapenade, pesto...pretty much whatever you want.
So have fun, mess around, experiment. That's how I ended up with this quiche.
Golden-brown perfectly cooked quiche
- 7 whole eggs, scrambled
- 3 cloves, or salt to taste garlic salt or cloves, if cloves, pressed
- 1 green pepper, chopped into small pieces
- 1 small zucchini, cubed
- one half red onion, chopped into small pieces
- to taste green onions, chopped
- to taste any other spices you like
- any other vegetables you like, chopped into small pieces
- two large dollops cottage cheese
- 3 large splashes half and half
- 1 handful cheddar or Swiss cheese, finely grated
- half a cup (or more if you like) raw salmon, cut into small pieces
Preparation and baking of quiche
- Preparation: Scramble all eggs together in a bowl. Make sure any vegetables are cubed. If using zucchini, you don’t have to cube it too small, but the pieces shouldn’t be huge either. All other vegetables should be cut pretty small, just to get a good mixture. If you are using onions other than green onions and you want to flavor them a bit before adding them to the quiche, browning/caramelizing them in some butter in a sauté pan first works well. I personally don’t do this but if it sounds good to you, then do it. Fresh garlic is better than garlic salt, and you probably only need three cloves, pressed. You could sauté the garlic a bit if you wanted to first also, but it’s not necessary. Whichever style you prefer is what you should do. Throw all ingredients except grated cheese into your glass or ceramic 9 inch pie pan. Then sprinkle grated cheese on top of the cheese and vegetable mixture.
- Baking: I baked this quiche at 325 for about half an hour. It looked done when I took it out of the oven, but to check whether it was done I cut a very shallow slit into the top of the quiche. It wasn't done, but was almost there. I put it back in the oven for 20 minutes at 350 or so. I'm guessing I put more half-and-half in this quiche than the other one, which is why it needed to cook longer. It turned out really well though. The brown on top looks nice and the quiche was fluffy and delicious. Since my measurements of cottage cheese and half-and-half are not exact, I suggest starting with 30 minutes at 350 and then checking to see if it's done and if not just keep cooking it, checking every ten minutes or so.