Smoked Salmon Crustless Quiche

Perfect for using leftover salmon, this easy "impossible pie" recipe makes its own crust. Quick, simple prep; ready to eat in under an hour.

Adapted from The Lake House Bed & Breakfast in Lincoln City, Oregon.

Course Breakfast, Brunch, Main Dish

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings servings

Calories 258kcal

Author Renee

Equipment

1 Blender immersion or upright
1 Cast Iron Pie Dish (10-inch) or other pie dish

Ingredients

6 ounces smoked salmon chopped or shredded
1 cup shredded cheddar cheese ~3 oz
⅓ cup thinly sliced green onions 2-3 green onions
3 ounces cream cheese
2 cups milk
1 cup Original Bisquick Try this homemade version!
4 large eggs
1 teaspoon fresh orange zest (optional) or lemon zest
½ teaspoon salt
¼ teaspoon white pepper

US Customary - Metric

Instructions

Preheat oven to 400°F | 205°C.
Use shortening or butter to grease a 10" pie dish (or 8" square pan).
Mix smoked salmon, green onions, and grated cheese together and pour into the prepared pie plate.
Place, eggs, milk, Bisquick, and seasonings in a blender and pulse until smooth.
You can add the cream cheese two different ways.
Add it to the blended mix: Pulsing the cream cheese directly into the milk and egg mixture is the easiest way to go. You have to be careful though: if the cream cheese emulsifies into the mixture, it will be not allow the baking mix to settle as much as it could. Just a few quick pulses should do the the job. The resulting crust is robust, but more frittata-like. (We prefer this option.)
Add cubed cream cheese evenly across the top: Add the cream cheese in small cubes evenly over the top of the salmon mixture. This results in a more traditional Impossible crust.
Carefully pour the egg mixture into the pie plate over the smoked salmon mixture.
Use a fork or a chopstick to more the filling around a bit so that the liquid mixture makes it to the bottom of the pan.
Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
Allow to stand at least 10 minutes before serving.

Notes

We recommend using hot-smoked salmon when making this recipe. We also make this with leftover grilled salmon, which a a good substitute for smoked salmon in this case.

Do not use cold-smoked or brine-cured salmon (i.e., lox or gravlax).

I don't usually use vegetable shortening (i.e., Crisco), but this is one of the rare occasions when it is the best product for the job. You need to have a study barrier between the egg mix and the pan to keep it from sticking. Cooking spray doesn't work as well.

Nutrition