Crustless Quiche with Smoked Salmon and Goat Cheese
- 1 teaspoon olive oil
- 1 white or yellow onion, thinly sliced
- 1 tablespoon butter or olive oil
- 10 (pasture-raised) eggs
- ¾ cup full-fat milk (almond milk or coconut milk, water, will also do)
- 6 ounces wild caught smoked salmon, chopped
- 4 ounces goat cheese, crumbled (leave off to make dairy-free/paleo)
- ¼ cup roughly chopped fresh dill, (divided)
- Sea salt and black pepper, to taste
- Capers, for serving
This recipe can be modified with other veggies, meats, cheese of your choice.
Preheat the oven to 300ºF. Grease a 9×13-inch (quarter-sheet) pan very well with butter or olive oil. Set aside.
In a medium-sized heavy bottom pan heat the olive oil over a medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Reduce the heat to medium or medium low if the onions begin to brown too quickly. Don’t stir too often, let them brown. Continue to cook until the onions are caramelized and lightly golden brown. About 15-20 minutes.
Arrange the onions in a single even layer in the greased sheet pan.
In a large-bowl beat the eggs. Add the milk and reserving a small amount of each the smoked salmon and goat cheese and all but 1 tablespoon of the fresh dill. Season with black pepper and just a little pinch of sea salt. Combine.
Pour the mixture over the onions in the prepared sheet pan. Arrange the remaining smoked salmon and goat cheese evenly on top and place in the center of the oven.
Bake until the eggs are set, about 45 minutes. Let cool 5 minutes before cutting and serving. Serve with the remaining fresh dill as well as capers.
Note: for a dairy-free version opt for coconut milk or other non-dairy milk and leave out the goat cheese.
Think inside the box and say hello to healthy