It’s been a long time! I haven’t been cooking much, and when I have, I’ve been going to old standards, like variations on my chili.
However, with my so-called ‘return to low carbing’ as well as a clean out of a cupboard, I decided to whip up something with a can of salmon I had lying about.
- 1 7oz can of red salmon, drained and flaked
- 1/2 cup Kerry Gold Dubliner cheese, grated
- 3 large eggs
- 3 ounces cream cheese
- 4 ounces Greek yogurt
- 2 tablespoons butter
- 1/4 cup diced onion
- 1 teaspoon Old Bay seasoning
All of the above was mixed, then put into 3 small baking dishes, then dashed into a 350 degree oven for 25 minutes.
Verdict: not bad. the trio of little Quiche rose nicely and browned nicely. Creamy and not particularly fishy. Next time, I’d add more onion to add more texture, and perhaps a bit more Old Bay Seasoning to kick it up a notch.
While I did not bother to tally, I can guarantee that this is good for Induction and the carb count is negligible.
2 thoughts on “Kitchen Experiment: Salmon Quiche”
I try and eat local salmon twice a week, and now you’ve given me a recipe to spruce it up a bit:)
Just curious: what part of the world do you live where salmon is local?
As you are a vegetarian, I think you do yourself a world of good by having the occasional salmon, which technically makes you a pescatarian, I believe.
(Of course, what do I know?)