I thought I posted the recipe text with the pictures but I guess not?
Breakfast Quiche made with Shelf Break Pink Salmon Kelp Chili Crisp along with some mushrooms, all topped with a bit of cheese. This was such a delicious Friday morning breakfast! We had some leftover pastry crust from last week’s Thanksgiving pie-making, so we decided to have some Kelp Chili Crisp Salmon in a breakfast quiche. My wife is the baker, so I was the chef’s assistant on this one (normally I do most of the cooking).
Approx. Recipe is as follows: – Rollout crust into small cast iron skillets (a premade crust is just fine) – Divide 1 can between both skillets & top with precooked mushrooms (we had some leftover sautéed mushrooms) – Beat 4 eggs with some milk, salt, and pepper & pour into skillet (covering mushrooms & salmon)– Bake at 425°F for 10 mins – Reduce heat to 400°F and bake for another 20 mins or until center is fully cooked.
(these were baked for 25 mins at 400°F, but you might notice the crust is slightly undercooked. Keeping a higher heat at the beginning, then reducing to 400°F will fix that).
Alternatively, it would be pretty good to swap the kelp chili crisp for smoked salmon, swap the mushrooms for cooked spinach, and add a few bits of cream cheese plus herbs. Maybe I’ll try making that one next week.
5 Comments
Looks great, Sam!
StUnNiNg!!!
Whoa, I need to try this! What’s the recipe?
I thought I posted the recipe text with the pictures but I guess not?
Breakfast Quiche made with Shelf Break Pink Salmon Kelp Chili Crisp along with some mushrooms, all topped with a bit of cheese. This was such a delicious Friday morning breakfast! We had some leftover pastry crust from last week’s Thanksgiving pie-making, so we decided to have some Kelp Chili Crisp Salmon in a breakfast quiche. My wife is the baker, so I was the chef’s assistant on this one (normally I do most of the cooking).
Approx. Recipe is as follows:
– Rollout crust into small cast iron skillets (a premade crust is just fine)
– Divide 1 can between both skillets & top with precooked mushrooms (we had some leftover sautéed mushrooms)
– Beat 4 eggs with some milk, salt, and pepper & pour into skillet (covering mushrooms & salmon)– Bake at 425°F for 10 mins
– Reduce heat to 400°F and bake for another 20 mins or until center is fully cooked.
(these were baked for 25 mins at 400°F, but you might notice the crust is slightly undercooked. Keeping a higher heat at the beginning, then reducing to 400°F will fix that).
Alternatively, it would be pretty good to swap the kelp chili crisp for smoked salmon, swap the mushrooms for cooked spinach, and add a few bits of cream cheese plus herbs. Maybe I’ll try making that one next week.
Oh wow📝📝📝