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This recipe for Crab and Smoked Salmon Crustless Quiche is perfect for a Sunday Brunch, or lunch, or even an everyday dinner. The combination of fresh lump meat crab, flaked along with smoked salmon, mild cheese and the eggy creamy custard speckled with green onion and red bell pepper, well, it’s almost like eating a crab cake…but not.
A quiche is perfect for any meal
When looking for crab meat, fresh is always best. If using canned crab, be sure to look for a good quality one in the refrigerated section of your store or fish market. PLEASE PLEASE PLEASE do not buy one of those cans that they sell next to the tuna fish on the grocery store shelf. THAT crab has no texture, it has no flavor, it is useless. It does not belong in your food, or your mouth. Well, perhaps unless you are making a crab salad for a sandwich, in which case, go ahead and mix that mayo in and spread it on. It might be good enough for that.
The smoked salmon needs to be “hot” smoked and preferably wild caught. Do not use what is commonly called “lox” or cold cured salmon. This is great on bagels with cream cheese, but not perfect for this dish. You really want to have a slightly oily flaky salmon in Crab and Smoked Salmon Crustless Quiche.
Wanting to watch the calories in the dish, I omitted the crust. I find that I don’t miss it all that much. If you want to have a crust, go ahead. Blind bake it first, then add the fillings and proceed. If you crust it, you will add another 120 calories and about 8 grams of fat, and it will go from being gluten-free to being not gluten-free but these are decisions for you to make for yourself.
Without the crust, but with cheese. Yes. Nice oozy gooey rich flavorful cheese. Actually, I used some fairly mild, highly meltable cheeses, havarti, fontina and gouda. As always, you can change the cheese to whatever you like, just keep the ratio the same, 8 ounces (by weight) cheese, 6 large eggs, to 1 cup cream, or in my case, half and half. And because my mind was thinking “Crab Cakes” when I came up with this recipe, I added sautéed onion and red pepper, along with fresh green onion, dill weed, tarragon and Old Bay Seasoning, classic crab cake fare.
I made these quiches in smaller casserole dishes, so my cooking time was cut to only 30 minutes. If you use a larger pie dish, then probably be closer to 45-50 minutes to cook through. This quiche freezes beautifully so after we ate our fill, I cut the remaining quiche into serving portions, wrapped them in plastic wrap and put them into the freezer for a grab and go lunch option. Let the quiche thaw in the refrigerator and come lunch time, just zap it for a minute in the microwave and add a green salad. Easy peasy!
Heat oven to 350°F.Melt the butter in a small sauté pan over low heat, add the chopped bell pepper and onion, cook slowly until softened, about 3 minutes. Turn off heat and allow to cool. Set-aside.
Gently mix the crab, smoked salmon, cooled pepper/onion mixture and green onions in a large bowl.Mix the cheeses together.
Spray the bottom of a 9 inch pie dish or individual casserole dishes. Layer the bottom with the cheese (divide evenly if making individual servings); top with crab/salmon mixture. Whisk the eggs with the half and half, add the dill, tarragon, Old Bay and salt and pepper. Gently pour over the top of your fillings, making sure to cover them evenly. Place in the middle of the hot oven and cook, 45-50 minutes if using a standard pie dish, or 25-30 minutes if making smaller individual portions. The quiche should be set, but with just a bit of wiggle left in the middle. Let sit for 5 - 10 minutes before serving.
LindySez: As we were enjoying this as Sunday Brunch, we also enjoyed it with some Sparkling wine, this time an actual and real Champagne, Phillippe Fourrier 100% Pinot Noir Rose that my hubby snagged for a song from Wines Til Sold Out. A fantastic off dry sparkler that went perfectly with the dish. I mean really, rose and smoked salmon? How can you go wrong.
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