Salmon Quiche with Spinach, Dill, and Mozzarella​

Whether you’re baking for brunch, afternoon tea, or simply a gathering of friends, this Salmon Quiche is a treat your guests will love. Light, creamy and custardy with the seafood and savory flavors we love. Easy to make, so pretty to serve.

Ingredients​

• store bought pie crust for 9-inch pie
• 1 cup shredded mozzarella cheese
• 2 cups fresh baby spinach
• 4 large eggs
• 2 cups milk (or cream, or half and half)
• 1/3 cup sliced green onions
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon dried dill
• 1/2 teaspoon salt and pepper to taste
• 1 cup cooked salmon (see note)

Instructions​

1. Preheat the oven to 425 degrees.
2. Roll the store-bo in jught pastry into a 9-inch pie plate or tart pan. Sprinkle half of the mozzarella cheese over the unbaked pastry. Then layer on the baby spinach leaves.
3. In a small bowl, whisk together the eggs, milk, salt, pepper, dill, and red pepper flakes until creamy.
4. Pour the egg mixture over the spinach. Add the flaked canned salmon or cooked salmon and sliced green onions over the top of the tart. Finally, sprinkle the remaining mozzarella cheese.
5. Bake for 15 minutes. Then, reduce the oven temperature to 325 degrees, without opening the door, and bake for another 25 to 30 minutes, or until a knife inserted in the middle comes out clean.
6. Let cool 10 minutes before cutting into wedges.

Notes​

While I prefer to use pre-cooked (but still fresh) salmon, one 6 ounce can of salmon can easily be substituted. Be sure to flake it into large chunks when adding to the quiche.

Nutrition​

• Serving Size: 1
• Calories: 340
• Sugar: 4
• Sodium: 373
• Fat: 19
• Saturated Fat: 6
• Unsaturated Fat: 11
• Trans Fat: 0
• Carbohydrates: 21
• Fiber: 1
• Protein: 21
• Cholesterol: 136