Crustless Salmon Quiche

I made up this recipe, and I love it! It is yummy and a GREAT way to use up leftover salmon.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 9 inch pie dish

Ingredients

• 1  cup salmon, cooked
• 1⁄2 cup  shredded cheddar cheese
• 5  large eggs
• 2  tablespoons flour
• 1⁄2 cup heavy cream
• 1⁄2 teaspoon salt
• 1  teaspoon black pepper
• 1⁄2 cup sour cream (optional)
• 1  green onion, sliced (optional)

Directions

1. Butter a 9 inch pie plate.
2. Toss the salmon and cheese with the flour, and place in the bottom of the buttered pan.
3. In a medium bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Pour egg mixture over the cheese and salmon.
5. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean.
6. Serve hot, top each piece with a dollop of sour cream and sliced green onions.
7. Note: I use leftover salmon to make this, and I usually bake my salmon with spices, including plenty of garlic--you may want to add a little garlic to this recipe if you didn't cook your salmon this way.
8. Lower Carb/Gluten Free Version: You can omit the flour if you choose to, I think it makes the whole recipe a bit wetter that way, though--for my picky kids' sake, I like to make it a little drier. We call it "salmon pie" and even the kids who "hate" eggs eat this one. :).