Salmon and Spinach Quiche
Flaky tinned smoked salmon, shallots, spinach, milk and eggs are combined for a smoky, custardy, and crave-able quiche. This savory tart is perfect for brunch or lunch anytime served alongside a leafy green salad, but we especially love it as part of a Mother’s Day brunch spread. And, one of the best parts of this quiche is that we use a store-bought crust, so it’s fuss-free.
Ingredients
- 1 9 inch pie crust gluten free
- 1 teaspoon olive oil
- 1 shallot thinly sliced
- 3 cups fresh baby spinach leaves chopped
- 3.5 ounce can smoked salmon flaked, skin removed (we use Fishwife)
- 4 eggs
- 3/4 cup whole milk
- 3/4 cup cheddar cheese grated (we love Cabot)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Preheat your oven to 450 degrees F. Thaw your pie crust for 15-20 minutes. Using a fork, prick the crust a few times – this will help prevent it from puffing up. Cover the crust with a piece of foil (or parchment); press down. Add dried beans, uncooked rice, or pie weights to the pie shell. Place on a baking sheet and bake for 8-10 minutes. Carefully remove the foil with weights/beans/rice and bake an additional 6-8 minutes. You don’t want the crust to brown, you’re just looking for it to partially bake and set. The crust should feel dry, not wet. Par-baking time will vary depending on the crust you are using. Remove from oven. Reduce oven temp to 375 degrees F.
- While the crust is baking, add olive oil to a large skillet over medium-low heat. When oil is hot, add the shallot. Once softened, add the spinach and sauté just until wilted. Remove from heat.
- Add spinach to the warm, partially baked pie crust. Top with flaked salmon.
- In a mixing bowl, whisk together the eggs, milk, cheese, salt, pepper and garlic powder until well combined.
- Pour the egg mixture over the salmon and spinach filling in the pie crust.
- Carefully transfer the quiche to a baking sheet and then to the bottom rack of the preheated oven and bake for 35-40 minutes, or until the filling is mostly set with a slight jiggle in the center and the crust is golden brown. Remove the quiche from the oven and let it cool for 10-20 minutes before slicing and serving.
- Serve warm or at room temperature, garnished with fresh parsley, if desired. Or, chill overnight and remove from fridge 20-30 minutes prior to serving to bring up to room temperature. This quiche makes an easy and flavor packed brunch or dinner option.
Nutrition
Calories: 308kcalCarbohydrates: 20gProtein: 14gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 127mgSodium: 488mgPotassium: 230mgFiber: 1gSugar: 2gVitamin A: 1810IUVitamin C: 5mgCalcium: 187mgIron: 2mg
Tried this recipe?Let us know how it was!