Yes, that’s French for “Crustless Salmon Egg Pie”. I figure if we’re going to use French for the egg pie bit, well, in for a penny, in for a pound. We had received several cans of salmon from the food bank. We usually turned these into salmon croquettes. They are not particularly ketogenic, however. Bethann did make some keto modified ones for me the last time she made croquettes, by substituting riced cauliflower for bread crumbs in the recipe. They were tasty enough, but they didn’t hold together so well. That’s what she was going to do last evening, but she was too tired to cook, when she came home from sewing club at church. So, the salmon was my puzzle to solve.
I entered “crustless salmon quiche” into DuckDuckGo in my browser. The second hit was this simple recipe from down under called Crustless Salmon Quiche (imagine that!) that I enjoyed reading, including all of the questions and replies. Then I winged it. We didn’t have most of those ingredients on hand and Bethann can’t stand dill. It turned out great! Here’s my ‘recipe’:
Ingredients:
- 9 Medium Eggs
- 4 – 7 ounce cans Wild Alaska Pink Salmon
- 8 ounces 4% milkfat Cottage Cheese
- 1 cup Whole Milk
- ~1/4 cup chopped Scallions
- ~1 teaspoon Tarragon Flakes
- 4 twists Black Pepper from mill on medium
- a couple good shakes of ‘Lite Salt’
Directions:
Lay a sheet of parchment paper in the bottom of a greased 9″x13″ baking dish. I sprayed it with olive oil. (We obtained a plastic, pump bottle of olive oil spray a couple of years ago. I keep refilling it. It’s much cheaper and better for the environment than the aerosol cooking sprays.) Lightly spray the top of the parchment paper, as well. Preheat the oven to 350º.
Whisk the Eggs and Milk together in a bowl. Add the Tarragon, Salt, Pepper, Cottage Cheese, and Scallions and stir together.
Pour this into the baking dish. Squeeze the excess liquid out of the cans of Salmon (into your cats’ bowl, preferably). Break it up and distribute it evenly throughout the dish. Put it into the oven and bake for about 45 minutes. Make sure it’s done.
Cut. Serve and eat.
It makes about 8 meal sized portions. It could be cut into smaller portions to be part of a buffet or snack tray. Unused portions may be safely frozen for use later.