You know how you have an idea in your head– and it seems wonderful– but then something happens and things don’t go as planned. That’s what happened to me. I had to salvage my salmon plans and ended up with a couple tasty salmon appetizers.
This month’s Recipe ReDux fit right in with some personal kitchen goals. I’ve been working on clearing my freezer and April’s theme is:
Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.
The smoked salmon was the last ingredient that needed to be used from the freezer. As a bonus I had some dried dill in the pantry, too. I decided to make crustless quiches. The recipe is familiar to anyone who’s ever tried a low carb diet …eggs, cream cheese, salmon, more cheese… In the past I would pour everything into a casserole dish and bake it, but this time I thought I’d try cooking single quiches in my silicone tart pans.
After carefully portioning the custard into the pans I went to put them in the oven when I realized my major mistake. You can see in the photo that I arranged the pans on an angle so everything would fit neatly onto to one baking sheet. Well, my oven is just slightly wider than the sheet and the sides of the pans were scrunching up and causing the salmon quiches to spill.
To make matters worse, silicone is very flimsy and I spilled quite a bit more egg, cheese and salmon when I transferred one pan to another tray. I had egg all over the place, and it would burn on the trays if not cleaned up. Plus my carefully portioned servings were now uneven.
Oh well. At least they tasted good.
In the end I had 6 disks of crustless salmon quiche. They were not attractive. Fortunately, the disks cleaned up pretty well. Some were sliced into planks and placed on baby greens and shredded carrots. The salad was dressed with a simple vinaigrette and garnished with sliced clementines.
The salmon tostadas were a just a little more complicated. I used a shot glass to cut out rounds that fit on store bought tostas (aka melba toast). A little cream cheese spread on the tosta helped keep things in place. To garnish, I sliced up cherry tomatoes and carrots for decorative toppings. Since I was on a salvage mission, I figured there was no harm in working on my garnishing skillz.
Methinks I need a little more practice, but Rick enjoyed my efforts.
- 6 eggs
- 1 cup milk, half and half or cream
- 2 ounces shredded cheese
- 2 ounces smoked salmon, minced
- 2 teaspoons dried dill
- 2 ounces cream cheese, cut into small cubes
- salt, pepper and other herbs to taste
- Preheat the oven to 350°F and prepare a small square baking dish with cooking spray
- Beat the eggs with the milk until frothy.
- Stir in the rest of the ingredients.
- Pour into the baking dish and redistribute the bits of salmon, etc as necessary.
- Bake for 10 - 20 minutes. Start checking at 10 minutes. The quiche is ready when the custard is set but not dried out.
Have you ever had to change directions when making a recipe? Tall me about it in the comments and make sure to drop by and visit my blogging friends in Recipe ReDux to see what they concocted for the Spring Cleaning Challenge.