Oh my is this a tasty one! A hearty and protein-filled breakfast is the best way to start your day. Salmon Quiche with Parmesan Cheese will jump start a healthy blood sugar level so that your brain and body work as one. You can make this on Sunday night and cut yourself a piece each morning before work to take with you. This will help you avoid the box of donuts or bagels that typically adorn the office break room.
The Salmon Quiche with Parmesan Cheese did not last long in the refrigerator. Barely lasted another full day. I made a baked salmon the night before and intentionally baked two extra pieces to make this the next day. Most of the time, in our busy lives, I feel like we’re always trying to revive the leftovers! We don’t want to waste food when so many people are going hungry everyday. And, we don’t want to waste our hard earned money and throw it in the garbage. But, all this considered, who wants to eat something potentially gross??
So, creating dishes that utilize leftovers and re-imagines them is awesome! There is nothing like a quiche to do that for you. Leftover vegies, rotisserie chicken from the grocery story (that YOU KNOW will end up at the back of the fridge growing something), any sort of fish; the list goes on. Of course, adding cheese to anything makes it a great meal. Give this one a try! It is delish!!
This recipe is a perfect breakfast for your family or for brunch for a crowd.
- 2 pieces fresh salmon, cut in 3 1/2 inch pieces (2 cans of salmon can be substituted)
- 1/4 onion, diced
- 1 tbsp Dijon mustard
- 4 eggs
- 1 can evaporated milk
- 1/2 cup plus 1/4 cup Parmesan cheese, grated
- 1/4 tsp ground sage
- 2 cloves garlic, smashed
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup fresh dill, chopped
- 1 tbsp capers
Bake the salmon at 400 degrees Fahrenheit for 20 minutes. Set aside to cool. Or use canned salmon.
In a blender, mix onion, mustard, eggs, milk, 1/2 cup cheese, garlic, sage, salt and pepper on medium speed for 1 minute. Pour mixture into a pie pan.
Sprinkle the capers and dill over the mixture. Stir lightly with a fork to incorporate.
Shred the salmon into bite sized pieces (or use 2 cans of salmon). Sprinkle the salmon pieces over the egg mixture in the pie pan. Top with the additional 1/4 cup of Parmesan cheese.
Bake at 375 degrees Fahrenheit for 20 minutes. Remove from the oven and let stand for 10 minutes then serve
Refrigerate any leftovers. Individual servings can be heated in the microwave for a minute to a minute and a half. I used one of my favorite kitchen tools, my food processor to create this dish.