Salmon Quiche with Spinach, Dill, and Mozzarella Recipe
Whether you're baking for brunch 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.
Servings: 8 servings
Calories: 340kcal
Ingredients
- 1 Store bought pie crust for 9-inch pie
- 1 cup shredded mozzarella cheese
- 2 cups fresh baby spinach
- 4 large eggs
- 2 cups milk 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 (6-ounce) can salmon or 1 cup cooked and flaked salmon
Instructions
- Preheat the oven to 425 degrees.
- Roll the store-bought 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.
- In a small bowl, whisk together the eggs, milk (cream or half and half), salt, pepper, dill, and red pepper flakes until creamy. 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.
- Bake for 15 minutes. 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. Let cool 10 minutes before cutting into wedges.
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 21g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 136mg | Sodium: 373mg | Fiber: 1g | Sugar: 4g