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Great recipe for Crustless Salmon Quiche for Picnics. This quiche would be perfect for a picnic or buffet. It's popular in my family because it is #glutenfree, #dairyfree and also tastes delicious!
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Composition for Crustless Salmon Quiche for Picnics:
- Prepare 1 tsp of olive oil
- Get 6 eggs, beaten
- Give 3 tbsp coconut cream (or cream)
- Give 110 g of cooked salmon, flaked
- Take 100 g - fresh asparagus, chopped
- Make ready 110 g of broad beans, fresh or tinned
Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture. It's popular in my family because it is #glutenfree, #dairyfree and also tastes delicious! It is made with coconut milk, fresh asparagus, salmon and broad beans - so its seasonal too! In a medium bowl, whisk together the eggs, cream, salt, and hot sauce.
Crustless Salmon Quiche for Picnics making process:
- Pre-heat the oven to 185°C and grease an ovenproof dish with the olive oil.
- In a large mixing bowl, whisk the eggs, salt, pepper and coconut cream until light and fluffy.
- Stir in the salmon flakes, asparagus and broad beans.
- Pour the egg mixture into your greased dish and bake in the oven for 30 minutes, or until the surface of the quiche is risen, golden brown and firm to the touch.
- Allow to cool slightly before cutting into wedges.
Pour the egg mixture into the greased pie dish, then top with the smoked salmon pieces, capers, tomato, and red onion. This delicious salmon quiche recipe takes inspiration from Nordic cuisines by combining the flavours of salmon, dill and earthy rye flour. Adding sour cream to the mix instead of double cream gives the quiche a pleasant sour tang and velvety texture. Beat the eggs, milk, quark, and season. Fold in the salmon, broccoli, and chives.
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