It’s about time I gave breakfast some love! I haven’t posted a recipes since Halloween time with my Pumpkin Patch Poached Eggs!
One of my favorite books that I keep returning to time and time again is The Core Balance Diet by Marcelle Pick. Not only do I love it as a reference for adrenal fatigue recovery, but the recipes are very good too! In addition, I also have used her supplements from Women’s Health Network for quite some time.
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One of my favorite recipes from the cookbook section is Crab and Swiss Pie. It’s so freakin’ good! Creamy and savory plus why wait until dinner to have crab?
I think the real trick to getting a tender quiche or frittata is to not cook at too high a temperature. I don’t cook either of them over 350 degrees F, otherwise the eggs turn to rubber.
I had a couple of poached Salmon fillets left over so I decided to use them in a variation of the recipe and it was also wonderful. I added extra fresh herbs to bump up the flavor.
Incidentally, this was the meal I made where I had leftover salmon:
I poached 4 fillets, we ate 2 and ended up using 1 and a half in this recipes. The poached salmon was topped with hollandaise with a side of salad tossed with a brand new dressing recipe that I was testing and some snow peas with dill. A wonderful fast French meal! The little bit of salmon left over from this pie went into some delicious tuna and salmon cakes! I love it when there is no food waste.
This would be perfect for Easter breakfast because you can make it ahead of time and reheat it, and it also tastes good at room temperature too. This would be a nice lunch dish with a salad, too!
I love this recipe because it’s low in carbs so I don’t get a sugar crash mid-morning, which is the point of her recipes.
You can use any salmon you want such as leftover fillets or even canned salmon, just remove the skin and bones first.
- 4 eggs
- 3/4 cup heavy cream
- 8 oz flaked salmon
- 1/2 tsp salt (adjust for the seasoning of the salmon)
- pinch of pepper
- 1/4 tsp nutmeg
- 2 tbsp minced fresh dill
- 4 tbsp sliced scallions
- 1 cup grated Swiss cheese, any kind you like
- non-stick olive oil cooking spray
- 1. Preheat oven to 325 degrees F.
- 2. Lightly coat a deep-dish pie pan with olive oil.
- 3. Beat the eggs and cream together. Stir in the cheese, salmon, salt, nutmeg, dill, and scallions. Pour into pie pan.
- 4. Bake 40-50 min or until a knife inserted int the center comes out clean. Rest for 5 min before slicing and serving.
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