Sleeping in on the weekend, rolling out of the bed at a leisurely pace and enjoying a feast of a brunch, this is something we all long for.

Inspired by local and seasonal fare, the new Saturday brunch buffet at catalina kitchen, at Terranea Resort, goes beyond bacon and eggs to bring you the ultimate weekend brunch experience. A culinary adventure that is sure to satisfy every palate, the epic spread celebrates the best of what California has to offer, through fresh, inspired dishes.

catalina kitchen celebrates rustic comfort food combined with the freshness of and playfulness that the golden state is known for.

Inspired by the beautiful, sustainably-focused menu and brunch spread at catalina kitchen this slow-baked Sheet Pan Crustless Quiche combines the rustic, hearty flavor of caramelized onions with the classic pairing of wild caught smoked salmon and rich, creamy and tart locally-sourced goat cheese. The flecks of fresh dill compliment them all both in flavor and color.

Served with freshly squeezed California orange juice and newly in-season berries, maybe some mixed baby greens, this is a meal that will bring the vibes of catalina kitchen to your own weekend kitchen – hopefully this will hold you over until your next stay at Terranea.

Sheet Pan Crustless Quiche with Smoked Salmon and Goat Cheese

gluten-free, grain-free, paleo and dairy-free options, keto

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Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 -6 servings

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Ingredients 

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• 1 teaspoon olive oil
• 1 white or yellow onion, thinly sliced
• 1 tablespoon grass-fed butter or olive oil
• 10 pasture-raised eggs
• ¾ cup full-fat milk, goat milk or coconut milk, will also do
• 6 ounces wild caught smoked salmon, chopped
• 4 ounces goat cheese, crumbled (leave off to make dairy-free/paleo)
• ¼ cup roughly chopped fresh dill, (divided)
• Sea salt and black pepper, to taste
• Capers, for serving

Instructions

• Preheat the oven to 300ºF. Grease a 9×13-inch (quarter-sheet) pan very well with butter or olive oil. Set aside.
• In a medium-sized heavy bottom pan heat the olive oil over a medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Reduce the heat to medium or medium low if the onions begin to brown too quickly. Don’t stir too often, let them brown. Continue to cook until the onions are caramelized and lightly golden brown. About 15-20 minutes.
• Arrange the onions in a single even layer in the greased sheet pan.
• In a large-bowl beat the eggs. Add the milk and reserving a small amount of each the smoked salmon and goat cheese and all but 1 tablespoon of the fresh dill. Season with black pepper and just a little pinch of sea salt. Combine.
• Pour the mixture over the onions in the prepared sheet pan. Arrange the remaining smoked salmon and goat cheese evenly on top and place in the center of the oven.
• Bake until the eggs are set, about 45 minutes. Let cool 5 minutes before cutting and serving. Serve with the remaining fresh dill as well as capers.
• Note: for a dairy-free version opt for coconut milk or other non-dairy milk and leave out the goat cheese.

Scenes from catalina kitchen‘s Saturday brunch.

Disclosure: I am a brand ambassador with Terranea Resort, through our partnership I receive compensation by way of complimentary stays and meals. As always, all content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.

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