Best Spinach And Salmon Quiche Recipes

Spinach and Salmon Quiche image

Provided by jlMiranda

Time 55m

Yield 1 Quiche, 6 serving(s)

Number Of Ingredients 11

1 (9 inch) pastry crust
2 tablespoons olive oil, divided
10 ounces salmon fillets, about 1-inch thick
1 small onion, finely chopped
2 ounces fresh spinach
4 eggs, beaten
1/2 cup whole milk
1/2 cup parmesan cheese, grated
1 teaspoon kosher salt
1/4 teaspoon fresh coarse ground black pepper
salt and pepper

Steps:

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.

Nutrition Facts : Calories 354.1, Fat 22.8, SaturatedFat 6.4, Cholesterol 154.9, Sodium 770.8, Carbohydrate 16.8, Fiber 1.6, Sugar 1.8, Protein 19.9

SALMON AND SPINACH QUICHE image

Yield Makes 6 servings

Number Of Ingredients 11

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.