Crustless Salmon, Leek & Mushroom Quiche

Crustless Salmon, Leek & Mushroom Quiche

This should be the next dish you make. Serve it for brunch, lunch or even dinner with a simple salad. Without a crust, this quiche comes together quickly and is also gluten-free.

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings: 6

Ingredients

• 1 (14.75-ounce) salmon fillet
• 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
• 1/2 tablespoon, divided
• 1/2 cup sliced leek, white and light green parts only
• 2 cups sliced button mushrooms
• 1 cup whole milk
• 1 tablespoon dill deli peppers
• Lemon zest for garnish (optional)

Preparation

• Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. Line a rimmed baking sheet with parchment paper.

• Heat the oil on the prepared baking sheet. (Inside with 2 teaspoons of oil and bake the fish with a fish fork. Carefully lift the bottom edge of the fish from the baking sheet to loosen.) Bake the fish with a fork. Carefully lift the bottom edge of the fish from the baking sheet with paper towels and bake the fish until the juices start to turn opaque after the center is set, 35 to 40 minutes. Let stand for 10 minutes.

• Meanwhile, combine and stir in the remaining ingredients. Transfer to the prepared pie pan and roast for 15 minutes.

• Bake until the top starts to turn golden brown and the center is set, 35 to 40 minutes. Let stand for 10 minutes. Slice with lemon zest, if desired.