Crustless quiche with fresh salmon, leeks and chou romanesco

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I recently became the proud owner of an entire salmon. On sale at the supermarket for a mere 6€/kilo, I couldn’t pass up this deal. Luckily the lady at the fish counter was super nice and offered to cut the fish into two large filets, because I honestly had no idea what to do with the whole salmon, fins, tail, head and all. I knew that I’d have no trouble deciding what to do with the 8+ filets and change, but actually de-boning it and preparing it would be another battle.

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I wanted to make a crustless quiche that was mostly inspired by the stunning romanesco broccoli that I got the same day while grocery shopping. I started by trimming the filets into individual portions, leaving the smallest end pieces whole for my crustless quiche. Next, I meticulously removed every fish bone with tweezers. This was not fun, but necessary. After freezing the beautiful filets, I took what was left and seared it skin-side down until just barely cooked, making it easier to separate from the skin.

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Throwing this quiche together was as simple as pie. Simpler even. Salmon, broccoli, salt, pepper and nutmeg in a large baking dish, eggs beaten with milk, cream, more salt and pepper poured over the top and voilà! 35 minutes in the oven and I called it a day.

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Crustless quiche with salmon, leeks and romanesco broccoli

Ingredients:

1/4 pound fresh salmon
1 leek, finely chopped
1 head of romanesco broccoli, roughly chopped
6 eggs
1/2 C milk
1/4 C heavy cream
1 t nutmeg
Salt and pepper

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Preheat your oven to 350 degrees. Cut the salmon filets into bite-sized pieces and add to a baking dish. Add the broccoli and leeks to the same dish, season with salt, pepper and nutmeg. Beat the eggs, milk and cream in a separate bowl and pour over the other ingredients. The eggs should just about cover the rest, but it’s OK if they don’t completely. Bake for 30-35 minutes, until the eggs are firm to the touch and lightly browned.

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3 thoughts on “Crustless quiche with fresh salmon, leeks and chou romanesco

  1. Pingback: Herb-marinated chicken shawarma kebabs | à l'américaine

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