Spinach and Salmon Quiche

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READY IN: 55mins
SERVES: 6
YIELD: 1 Quiche
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Unroll pie crust into 9" pie pan, flute edges. Prick bottom lightly with a fork and freeze crust 10 minutes.
  • In a nonstick skillet, heat 1 Tbsp oil over medium high-heat until shimmering but not smoking. Season fish with salt and pepper, sauté with skin side up until it releases easily from the pan (about 5 minutes). Cool completely and cut into 1" chunks.
  • Put a baking sheet in the oven, preheat oven to 350.
  • In a medium skillet over medium heat, heat remaining oil; sauté onion until softened(about 5 minutes).
  • Add spinach, cooking until just wilted (1-2 minutes) and set aside.
  • In a large bowl, whisk eggs with milk and 3/4 cup of cheese. Season with 1 tsp salt and 1/4 tsp pepper.
  • Spread onion and spinach mixture in the bottom of the crust; pour in egg mixture.
  • Top with chunks of salmon and sprinkle with remaining cheese.
  • Bake on preheated sheet pan until filling is just set and pastry is golden about 25 minutes.
  • Let stand 10 minutes before cutting.
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