Crustless Smoked Salmon Quiche

Wayne and I visited with our special friend, Billye Jo for New Year's...I already shared her wonderful chocolate cake.  A dish she prepared for us was a Kentucky Hot Brown Tart.  (http://www.myrecipes.com/recipe/kentucky-hot-brown-tart-50400000112164/) It was delicious!  I thought I'd like to try elements of this and create a crustless (no longer a tart), smoked salmon, quiche.  Since I was getting ready to leave town (without Wayne) for a few days, I decided to cook this last night, thinking it would leave him with a tasty leftover (hopefully). Both of us really liked it and it will be added as a favorite for a light dinner (with a salad) or a good dish for a brunch.

Ingredients

Pam Olive Oil Spray
8 oz. smoked salmon
1/4 cup  chopped fresh dill 
1 sweet onion, sliced thin
8 oz. shredded Vermont white cheddar cheese
4 oz. shredded Monterrey Jack cheese
1 1/2 half and half
6 eggs
2 plum tomatoes cut into 1/4 inch slices, pressed and drained on paper towel

Preheat oven to 350 degrees

1. Spray large pie pan or tart pan with Pam Olive Oil Spray
2. Spread salmon in bottom of pan and sprinkle with dill
3. Layer onion slices on top of salmon
4. Combine cheeses on top of onion
5. Whisk together eggs and half and half and pour over layers
6. Bake for 40 minutes
7. Arrange tomato slices on top of quiche and bake for 10 minutes more

I served this with a salad made of baked pear that was then wrapped in prosciutto and baked for 10 minutes, served over fresh greens, dressed with a balsamic/olive oil dressing.