Estee Kafra has become one of my favorite cookbook authors. Every recipe, I have tried from her cookbooks has been easy to make and delicious to eat. I came across this quiche recipe but I did not need a pie. I was looking for minis but the recipe was so appealing, I decided to turn it into a muffin-like creation. I removed the crust instructions and pretty much kept to the recipe.
This is a new way and I think, a good one, to use salmon.
Salmon Quiche Muffins by Estee Kafra, Cooking with Color
1 1/2 lbs salmon fillet (skin on)
1 small lemon
Freshly ground black pepper
1/2 cup light mayonnaise
2 tablespoons almond milk or milk
3 tablespoons Tofutti Better Than Cream Cheese
2 tablespoons flour
3 tablespoons fresh Italian parsley, finely minced
1/4 teaspoon salt
Preheat oven to 350°F.
Rinse salmon and pat dry. Place salmon in a shallow baking dish and squeeze lemon juice over it. Sprinkle with salt and pepper. Cover tightly and bake for 20 minutes.
When salmon is done , remove skin and put in a food processor. Cool slightly. Blend for a short time until the pieces are small and uniform, slightly chunky.
Combine all the ingredients for the filling (except the salmon) and mix very well until there are no lumps.
Add the salmon to the filling and mix until combined.
Pour filling mixture into the prepared crust and bake for half an hour. Cut into wedges and serve.
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