SALMON AND SPINACH QUICHE

SALMON AND SPINACH QUICHE image

Yield Makes 6 servings

Number Of Ingredients 11

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1 refrigerated pie crust
1 7 oz package salmon, or 7 oz fresh salmon, poached
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1/3 c. finely diced onion
1/3 c. finely diced red pepper
10 cherry tomatoes, cut in half
1 5.2 oz. pkg. Boursin cheese, softened, divided
2 eggs, lightly beaten
1½ c. milk
1 tsp. salt
½ tsp freshly ground pepper

Steps:

Bake pie crust in a 9" deep dish pie pan according to package directions. Turn oven temperature to 400F. Sprinkle salmon, spinach, onion, red pepper and tomatoes in pie shell. Break half of Boursin cheese into small pieces and sprinkle into pie shell. Whisk remaining Boursin cheese with eggs until well combined. Add milk, salt and pepper to egg mixture and combine well. Pour egg mixture into pie shell. Bake for 45 minutes, or until center jiggles slightly. Allow to sit for 10 minutes before serving.