Recipe by Maura666
A slightly different version of my basic quiche recipe; I just altered the ingredients for a relative who's got a lot of food allergies. This is just a simple quiche that doesn't require a lot of pre-cooked veggies or overly-fancy spices. I use lox pieces in mine, and they actually stay firm in this dish, instead of "flaking" too much like usual raw salmon! It's great cold too, and can easily be prepared ahead of time and warmed up later. Hope you'll try it! :)
- 1 9 inch pie shell
- 4 -6 ounces lox, chopped (I use lox "bits," drained of oil & rinsed well -- regular salmon should work too!)
- 1 cup 1% low-fat milk
- 4 eggs
- 1⁄2 cup frozen spinach, thawed,drained,& chopped
- 2 cloves garlic, minced
- 1⁄2 teaspoon Dijon mustard, more to taste
- 1 teaspoon oregano
- 1 dash black pepper
- 1 dash nutmeg
- 1 green onions (green part only) or 3 -5 chives
- 1⁄2 cup shredded cheese (preferably swiss or jack; but mozzerella's OK in a pinch!)
Directions See How It's Made
- Prepare pie shell according to instructions, if required.
- Preheat oven to 350*.
- Sprinkle lox in an even layer on the bottom of pie shell.
- Beat eggs, gradually adding milk.
- Add spinach, garlic, mustard, oregano, pepper, nutmeg, onion/chives, and half of the cheese.
- Stir well.
- Pour egg mixture into pie crust.
- Top with remaining cheese.
- Bake at 350* for 45-55 minutes, or until quiche is completely firm.
- (CAUTION: Cooking time may vary, depending on how new your oven is! I have an ancient electric one from the 70's, and usually start"babysitting" quiche after the first 30 minutes are up. If it doesn't wiggle AT ALL when you pull out the oven rack to check,) When cooked, remove from oven and let quiche cool for 10-15 minutes.