I had this for lunch today. Easy to make, done in about an hour. Can be great for brunch, elegant dinner party, or just to devour and enjoy all on your own. Keep in mind these were two mini quiches and you can absolutely double the recipe and use a normal sized baking dish.
4 oz Salmon fillet
1/4 cup red onion
1 teaspoon fresh parsley
1 teaspoon fresh cilantro
pinch of cayenne pepper (optional)
1 cup Monterrey Jack Cheese
3 large eggs
1 cup milk
Preheat oven to 350
Saute the onion, add in some salt pepper and cayenne pepper along with the salmon, break it up until cooked. If it's slightly pink inside don't worry you are going to bake it off. Let the salmon cool for a couple of minutes. In the mean time beat the eggs, add in the milk, fresh parsley and cilantro, and cheese. Stir in the salmon mixture. Place your mini tart dishes on a cookie sheet, pour the mixture into each dish until filled to the top. Bake for 35-40 minutes.
You can absolutely use shrimp or crab instead of Salmon. Feel free to change up the herbs and cheese as well. Enjoy!
Copyright © 2013 Salvo-lutions by, Dana Salvo
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