Crustless Salmon Quiche with Rainbow Microgreens
Recipe & Photography by Umeko Motoyoshi
1/2 pound Kvaroy Arctic Salmon, cubed
1-2 handfuls of rainbow microgreens (rainbow microgreens are a selection of different kinds of greens sprouts) Alternately, use any kind of diced greens like kale, collards, chard
8 eggs
1/3 pound cream cheese, cut into cubes
1 cup milk
1 teaspoon dried dill
Salt & pepper to taste
DIRECTIONS
Whisk the eggs with a fork.
Add the milk, salt, pepper, & dill. Whisk some more.
Add the salmon, cream cheese & microgreens. Use your fork or Umeko Rainbow Spoon to gently mix everything together.
Pour into a baking dish (can be greased, but I did it without & it turned out fine). Use a spoon or fork to evenly distribute the chunks of salmon & cream cheese.
Bake at 375F for 45 minutes or until golden brown.
I recommend serving with a dash of lemon juice & a cup of coffee!
