This is a crustless quiche with peppery Swiss chard, smoked salmon, and mushrooms. Easy to make and delicious!
Ingredients
- cooking spray:
- olive oil: 1 Tbsp
- bunch Swiss chard: 0.5 piece (chopped)
- ½ cups sliced button mushrooms: 1 piece
- onion: 0.33333 cup (chopped)
- smoked salmon: 2 Tbsp
- eggs: 3 piece
- ½ cups low-fat milk: 1 piece
- salt: 0.25 tsp
- ground nutmeg: 0.25 tsp
- black pepper: 0.125 tsp (freshly ground)
- fresh chives: (for garnish, chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch pie plate with nonstick cooking spray.
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Heat oil in a large skillet over medium heat. Add Swiss chard, mushrooms, and onion. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 10 minutes.
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Spread chard mixture on bottom of prepared pie plate. Break salmon into pieces and arrange evenly over chard. Whisk together eggs, milk, salt, nutmeg, and pepper in a bowl. Pour over salmon.
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Bake until a knife inserted in center comes out clean, 28 to 30 minutes. Cool about 10 minutes before cutting into wedges. Top with chives (if using).
