1/4 cup thinly sliced smoked salmon, chopped (about 2 ounces)
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.
Followed the recipe with only one change. I substituted some leftover roasted Brussels sprouts for the onions.. It added a smokey flavor and texture to the dish. The dill still came through. It was delicious and was a big hit with everyone from the 2 year old to the 69 year old. Great way to use leftover Salmom! Will definitely make again.
We found the texture spongy and unpleasant, and the dill and cheese seemed lost. I did go to 2 eggs+ 1 egg white and 8 oz. of milk to combat runniness, but it was still a little loose. And there needs to be more "tang"--we wound up putting it on crostini with a dab of goat cheese, which improved it. Wish I'd put the expensive smoked salmon into an omelet instead.
Have made this 4 times and absolutely love the taste of this. Problem is I'm having issues with the texture. Each time it is a little "gushy". I tried cooking it longer but that didn't resolve so will keep trying. Also used Dill Havarti and 4 ounces of Smoked Salmon. Very, very good.
I just made this because I found that I had everything needed on hand. What a success! I sprinkled a pinch of parsley and cilantro in too for the heck of it. Cooking time was just right and it came out delicious! Definitely a keeper!
with what I had on hand, my changes were plain mustard, dried dill, leftover smoked salmon - probably 5-6 oz, and laughing cow light cheese wedges torn into pieces instead of the gouda. Made 12 muffins at same cooking time. My daughter and I have been eating them all week!!