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.
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.