Salmon & Asparagus Crust-less Mini Quiche
Elegant, yet so simple! Quiche becomes an all in one nutritious meal often filled with fresh vegetables, meat and cream. The cream is what distinguishes a Quiche from a Frittata, the other baked egg dish. I often make mini quiche in a muffin tin. The muffins can be packed nicely into lunchboxes or served on a beautiful brunch buffet.
My husband suggests, we try this recipe with some crab meat one day. I think he’s right, it would be the perfect alternative to salmon. Any vegetable combination will do, we often just use what’s in the fridge. However in the spring when asparagus is fresh and hearty it is my favourite quiche addition.
- Coconut oil to grease muffin tins
- 1 large salmon fillet cooked and flaked (1-1.5 cups) or canned
- 1 1/2 cups diced asparagus
- 1/2 cup of diced red onion
- 1/2 cup of fresh dill, loosely packed and roughly chopped (or to taste)
- 2 cloves of garlic, minced
- 10 whole eggs
- The cream from the top of one can of full fat coconut milk
- Sea salt and black pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 muffin tins (24 muffins total) WELL with coconut oil.
- In a large bowl, combine the salmon, asparagus, onion, dill, and garlic.
- In another large bowl whisk the 10 eggs until they get a bit foamy. Whisk in the coconut cream.
- Add the eggs to the salmon mixture and combine.
- Pour the mixture evenly into muffin tins using a 1/4 measuring cup.
- Bake for 15-20 minutes or until cooked through and browning on top.
- Serve warm or at room temperature.
- Refrigerate leftovers.