Salmon Spinach and Mushroom Quiche
Course: MainCuisine: FrenchServings
8
servingsCooking time
45
minutesThis quiche recipe makes a nice light dinner served with a side salad or served for breakfast. It is loaded with vegetables and salmon! The great thing with quiches is that you can change up the vegetables, cheese and protein!
Ingredients
9-inch pie crust. Suggest using the pie crust recipe in this blog!
12 oz of fresh salmon
2 cups fresh baby spinach, chopped
6 oz fresh mushrooms, sliced
1 cup swiss cheese
4 large eggs
2 cups milk (or heavy cream or half and half)
1/3 cups sliced green onions or caramelized onions
1/8 teaspoon red pepper flakes
1 teaspoon fresh chopped herbs such as dill or thyme
1 teaspoon salt
1/2 teaspoon pepper.
Directions
- Preheat the oven to 425 degrees.
- Make pie crust recipe in this blog. If you don’t have time you can buy a premade pie crust.
- Sauté sliced mushrooms in a light drizzle of olive oil until cooked. Set aside.
- In a hot skillet cook salmon seasoned with salt and pepper on both sides. Leave salmon pink inside. Flake cooked salmon into small pieces.
- In a bowl, whisk together the cream, eggs, pepper flakes, herbs, salt and pepper.
- Place half the cheese in the bottom of the pie crust. Then layer with the spinach, drained cooked mushrooms, the rest of the cheese (or you can put the cheese on the very top), the egg and milk mixture, then the salmon and then top with either the chopped green onions or the caramelized onions or you can eliminate the onions.
- Place the quiche in the bottom rake. I use the lowest rack setting to make sure the bottom of the crust browns. Cook for 45 minutes or until a knife inserted in the middle comes out clean.
- Let cool for 10 minutes before serving.
Notes
- You may need to cover the crust with foil during the cooking of the quiche if the crust begins to get too brown.