Description
A savory quiche with a flaky crust, filled with creamy eggs, fresh salmon, and vegetables, perfect for brunch or a light dinner.
Ingredients
Scale
- 1 pre-made pie crust
- 300g cooked salmon, flaked
- 1/2 cup grated cheese (cheddar or Gruyère)
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup milk
- 1 small onion, chopped
- 1/2 cup spinach, chopped
- 1 tbsp olive oil
- 1 tsp dried dill
- Salt and pepper to taste
- Lemon zest (optional, for garnish)
Instructions
- Preheat the oven to 180°C (350°F). Place the pie crust in a tart pan or pie dish and set aside.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, whisk together the eggs, milk, heavy cream, dried dill, salt, and pepper.
- Add the cooked onion and spinach mixture, grated cheese, and flaked salmon to the bowl, and mix until combined.
- Pour the egg mixture into the prepared pie crust, ensuring the filling is evenly distributed.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Let cool for 5-10 minutes before slicing. Garnish with lemon zest, if desired, and serve warm.
Notes
- For added flavor, you can incorporate fresh herbs such as parsley or chives into the filling.
- This quiche can be made ahead of time and stored in the refrigerator for up to 3 days.
- It pairs well with a fresh green salad or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 145mg
Keywords: salmon, quiche, brunch, eggs, spinach, savory pie, baked