Salmon Florentine Crustless Quiche

Salmon Quiche On The Go

Miniature salmon quiche are great to serve for breakfast of brunch. This recipe was developed by Kathy Casey Food Studios for Seatech Corporation.


Makes 12 individual quiche




8 oz wt. cream cheese

1/2 cup milk

1 1/2 cup liquid egg

1/2 cup liquid egg white

1/2 tsp kosher salt

1/4 tsp black pepper

1 cup fresh baby spinach, roughly chopped

1 1/2 cup Swiss cheese, grated

1/2 cup roasted red peppers, diced 1/4"

8 oz wt. Ocean Kitchen Cooked Salmon




Preheat a convection oven to 325 degrees - low fan..

whip the cream cheese in an electric mixer on high until smooth, stopping occasionally to scrape the sides. Turn the mixer down to medium-low speed and slowly add the milk in batches until smooth. Then mix in the liquid egg and egg white, kosher salt and black pepper. Fold in remaining ingredients.


Spray a large non-stick muffin pan liberally with pan spray. You can also use parchment baking liners. Fill using a 1/2 cup measuring cup.


Bake for about 17-20 minutes, until golden brown and egg mixture is set.


Refrigerate in the pans until cold. Once cool, use a sharp knife to loosen the sides of the quiche, turn out on to a pan sheet and refrigerate.


Serving Suggestions:


Delicious served wither warmed or cold

Add cooked bacon for another layer of flavor.

Replace the peppers with roasted poblano peppers to give it a southwestern kick.


A photograph of slamon florentine crustless quiche.



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