Crouton Quiche
Submitted by WEBERAK
No-crust salmon quiche with a crouton base, mozzarella, and a nutmeg-kissed egg custard. Skip the pastry dough and still get a golden, savory pie in under an hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minNo pie crust? No problem. Croutons step in as the base here, soaking up the custard from underneath and adding a toasty, seasoned crunch that regular pastry can’t match.
Canned salmon layers over the croutons with parsley and green pepper, then gets blanketed in an egg and milk custard spiked with nutmeg and cayenne. Mozzarella on top melts into a bubbly, golden cap.
It bakes in about 30 minutes and feeds 6, making it a solid weeknight dinner or a brunch centerpiece that skips the fuss of rolling out dough.
Kitchen Tips
- Use seasoned croutons for extra flavor, or plain if you want to control the seasoning yourself
- Drain the canned salmon well and break it into flakes, checking for any small bones
- The high-heat start at 425 sets the top quickly, then the lower temperature lets the custard cook through without curdling
- Let it rest 5 minutes after pulling from the oven so the custard firms up for cleaner slices
Ingredients
Directions
Grease 9 inch pie plate.
Spread croutons on the bottom.
Distribute the fish ove r them and sprinkle with parsley and green peppers.
Pepper to taste.
Combine eggs, milk, nutmeg and cayenne pepper.
Blend with a fork.
Pour mixture over fish.
Garnish with cheese.
Cook for 10 minutes at 425 degrees F, then lower heat to 375℉ (190℃) F and bake another 20 minutes or until golden brown and firm.
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