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Salmon Quiche-lets with mustard dill sauce
 These little gobs of yum were something I whipped up the day after I made the linguine with Salmon. I planned a bit ahead and made three salmon fillets instead of just the two I needed. I'm not sure if this would be a fritatta, crust-less quiche or who knows what. So forgive me for being un-refined and what not... I'm calling them quiche-lets. Cute and yummy, perfect as an appetizer or cocktail snack, great for a brunch table, even better as breakfast. Instead of the usual carb and sugar packed pancakes we usually consume this day I wanted something that wasn't too meaty or sugary. I had some salmon to either munch on or put to use I opted to put it to use. Normally salmon for me is just shoved in with some orzo or rice and drizzled with some sort of vinaigrette and lots of balsamic.   This time I wanted something a little more interesting. I've been fairly horrible about watching what I eat lately, I've officially gained probably at least 20 pounds. I've the birds went south for winter, me? I migrated into sweat pants. So, well I'm trying to get back on track and although it is the holidays I have to focus on what I eat, sometimes at least. So I used carton egg beaters and egg whites. Yes...I said it, I know its not a standard neo-homesteading or neo-homemaker product...it is pre-packaged, pasteurized, sanitized and processed which is really not great but well ...I'm absolutely guilty of buying them. I consider them a "convenience" type food, I feel guilty buying them, and its not a frozen pizza but I hate pre-packaged goods they make my heart all sad. I buy them because I get them on sale and I can read the label and know exactly how many calories or grams of fat there are etc. I actually love carton egg whites instead of being left with those lingering egg yolks I can pull out exactly what I need. The egg beater things? Ehhhh I love them, I hate them...they're kind of spongy, squeaky and strange but they have no fat and...I have lots.  So the quiche-lets are a fairly basic mixture, egg whites and egg beaters, 1 portion of salmon and some pepper. You could easily substitute real eggs with some milk or cream and have a better texture and taste however if your looking to the healthier side like me the egg beaters are a lower calorie option. Don't get me wrong I really truly LOVE eggs, real eggs, wholesome yummmy and tasty eggs... but this is purely business folks and by business I mean...we're trying to keep my ass from further expansion. The sauce is a mixture of greek yogurt, whole grain mustard, dried dill, salt, pepper, garlic and hot sauce. I thought it was flavorful and satisfying, it really did not have that overwhelming taste of "health". It would be realllllly good with a butter crust and real eggs but hey maybe some other time, theres always tomorrow. Salmon Quiche-lets: This makes about 12.1/2 small carton of egg whites , or 4 egg whites 1 small carton of egg beaters or 6 eggs 1 4-6 ounce portion of cooked salmon Pre-heat oven to 375. In a medium sized bowl whip egg whites until fluffy and stiff. Gently fold in the egg beaters and salmon. Place equal portions in a greased or sprayed 12 cup muffin tin. Sprinkle with a liberal amount of fresh cracked pepper. Bake for 20 minutes or until they appear to be cooked and golden brown. Avoid opening the oven early, they will deflate and become chewy. Note: The cartons say "equal to 8 eggs" for both the whites and the egg beaters. If your making these quiche-lets I would recommend using 6 whole eggs, 4 whites and a few tablespoons of heavy cream or milk. Mustard Dill Sauce: 1/2 cup greek yogurt 2 teaspoons whole grain mustard 1 teaspoon yellow prepared mustard 2 teaspoons minced garlic (1-2 cloves) 2 teaspoons dried dill (I added a bit more to garnish) salt and pepper, dash of hot sauce Mix to combine, refrigerate until needed.  related searches : Salmon
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