(Makes one 9-inch quiche)
1 (12-ounce) can evaporated milk
2 cup shredded Fontina cheese, divided
1/4 cup chopped onion
1 cup chopped fresh spinach
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
Salt and pepper
1 (7.5-ounce) can boneless, skinless pink or red salmon, drained
Preheat the oven to 350 degrees F.
Spray a 9-inch deep dish pie plate with cooking spray.
In a bowl, whisk together the evaporated milk, eggs, 1-3/4 cups of Fontina, onion, spinach, garlic powder, thyme, salt and pepper. Break up the salmon and stir it into the egg mixture. Pour the mixture into the prepared pie plate. Sprinkle the remaining 1/4 of Fontina on top.
Bake for 45-50 minutes, or until the quiche has puffed and the top is lightly golden brown. Let rest for 5 minutes before serving.
This crustless salmon quiche is quick and easy to put together; plus it's low carb and gluten free. Serve it with a green salad or some fruit. It makes a delicious brunch, lunch or light supper dish. You can also substitute tuna in place of the salmon.
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