Description
A filling and delicious Salmon Quiche that makes great use of leftover salmon. Perfect for dinner, lunch, or as a family brunch addition.
Ingredients
Scale
- 2 cups regular flour
- 1 cup butter
- 2–3 tablespoons water
- 125 g white onions or shallots, finely chopped
- 15 g butter
- 2 eggs
- salt and pepper to taste
- 1/2 cup shredded salmon
- 3/4 cup thickened cream
- 60 g microbial-rennet cheese
- 1/4 cup finely chopped spinach
Instructions
- Pastry: Mix flour and butter until a dough forms. Add water if needed (approx 1 1/2 tbsp).
- Prep Crust: Press the dough into the bottom and around the edges of an 8-inch pie pan. Refrigerate for about one hour.
- Sauté: Preheat oven to 425°F. Cook onions slowly in butter for 5-6 minutes, then allow to cool.
- Egg Mixture: Beat eggs with salt and pepper, then stir in the cream and spinach.
- Assembly: Add the cheese to the bottom of the pie pan, then add the salmon, spreading it evenly. Pour the egg mixture on top.
- Bake: Bake at 425°F for 10 minutes, then reduce temperature to 375°F and bake for 20 minutes.
- Finish: Allow to cool slightly to firm up. Serve hot or cold.
Notes
You can substitute fresh salmon with canned sockeye salmon or smoked salmon. This dish also pairs well with a side salad and artisan bread.
- Prep Time: 75 minutes
- Cook Time: 36 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 165 mg