I haven’t made a crustless quiche in a while and I have no idea why. They’re so easy to mix together, are flexible to whatever clever ingredients you have on hand, and are perfect for lazy Sundays at home when you have time to let it bake. Today was so lazy, this was intended for breakfast and ended up serving as brunch. I was in no hurry this morning and enjoyed reading with Aurelia, drinking coffee, and wrapping presents. We were rather hungry by our brunch time and this couldn’t have been more satisfying. What a proud protein feast, too.
Herby Salmon Swiss Quiche
Butter for pie pan
6 oz canned boneless, skinless salmon, drained
3 oz swiss cheese, chopped small
1/2 bunch parsley leaves, chopped (about 3/4 cup)
1 Tbs dried chives
1 cup milk (I used raw skim)
1/2 cup plain nonfat greek yogurt
1 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees. Butter a 9″ glass pie pan and set aside. In a medium bowl, whisk together the eggs, milk, yogurt, salt, pepper, and chives. Scatter the salmon, cheese, and parsley in layers in the bottom of the prepared pie pan. Pour the egg mixture on top and pop it in the oven to bake for 40-50 minutes.