Salmon and Swiss Chard Quiche

This is a crustless quiche that looks and tastes great. Red Swiss chard makes the quiche very attractive. It would also be good with half the salmon and twice the chard for a different flavor emphasis. The quiche can also be baked in your favorite crust if you prefer. Just bake a little longer

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 154 Calories

Ingredients

• ½ teaspoon salt
• 3 eggs
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground black pepper
• ½ teaspoon dried marjoram
• ⅓ cup chopped onion
• 2 tablespoons butter, divided
• 2 cups 2% milk
• ¼ cup plain dried bread crumbs
• 8 ounces salmon fillets, skin removed
• ½ bunch Swiss chard, chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.

Step 2

Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.

Step 3

Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.

Step 4

Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.

Step 5

Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.