This is a quiche without a crust that has smoked salmon, mushrooms, and Swiss chard. Delectable and simple to make!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Cool Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 1 (9-inch) crustless quiche |
Ingredients
- cooking spray
- 1 tablespoon olive oil
- ½ bunch Swiss chard, chopped
- 1 ½ cups sliced button mushrooms
- ⅓ cup chopped onion
- 2 tablespoons smoked salmon
- 3 large eggs
- 1 ½ cups low-fat milk
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon freshly ground black pepper
- chopped fresh chives for garnish (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch pie plate with nonstick cooking spray.
- Heat oil in a large skillet over medium heat. Add Swiss chard, mushrooms, and onion. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 10 minutes.
- Spread chard mixture on bottom of prepared pie plate. Break salmon into pieces and arrange evenly over chard. Whisk together eggs, milk, salt, nutmeg, and pepper in a bowl. Pour over salmon.
- Bake until a knife inserted in center comes out clean, 28 to 30 minutes. Cool about 10 minutes before cutting into wedges. Top with chives (if using).
Reviews
I added feta cheese
I left out the mushrooms (yuck), doubled the salmon and added an extra egg. It was fantastic and made great leftovers too.
When shopping and preparing, I was impressed by the list of ingredients, some I don’t usually work with, and I liked that the recipe is healthy. But, with so little smoked salmon, I couldn’t taste it in the dish (this is not good after buying this expensive ingredient). Also, the quiche released a great deal of liquid after it was cooked. It kept doing so even when I put the leftovers into the fridge. If I made this again, I’d use way more eggs and much less milk. This recipe had a disappointing finale.
I made it as a frittata and used 8 eggs and a half cup of milk. I think 2 tablespoons of smoked salmon should be 2 ounces. And it cooked in 20 minutes in the oven. The calorie count doesn’t jive either. Mine came out to 216 per serving. Regardless, tasty!