Description
A flaky salmon quiche filled with tender salmon, fresh spinach, tomatoes, and creamy pockets of cream cheese, perfect for brunch, breakfast, or a light dinner.
Ingredients
1 refrigerated pie crust
1 tablespoon olive oil
6 ounces salmon, skinless
1/2 cup onion, diced
4 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tomatoes, chopped
1/2 cup spinach, finely chopped
2 ounces cream cheese, cut into small chunks
Instructions
- Preheat the oven to 350°F (175°C). Pre-bake the pie crust for 10 minutes, then set aside.
- In a skillet over medium heat, add olive oil, salmon, and diced onion. Cook for about 5 minutes, breaking the salmon into chunks, until fully cooked.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Stir in the chopped tomatoes, spinach, and cooked salmon mixture.
- Pour the filling into the pre-baked crust without overfilling.
- Evenly distribute the cream cheese chunks over the top.
- Bake for about 40 minutes, until the top is lightly browned and the center is set. Cover crust edges with foil if browning too quickly.
- Let the quiche rest before slicing and serving.
Notes
Pre-baking the crust prevents a soggy bottom.
Use leftover cooked salmon to save time.
Add fresh dill or chives for extra flavor.
Store refrigerated for up to 3 days.
Freeze tightly wrapped for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 135mg
