Salmon Spinach Quiche Food

SALMON SPINACH QUICHE

Steps:

• Preheat the oven to 375 F and grease the pie plate with butter or non-stick cooking spray and press the store-bought pie crust or homemade pie crust into the bottom of the pie plate. Prick the pie crust with a fork a few times.
• Heat the olive oil in a skillet on the stove over medium heat, for 1 minute. Add the onion and sauté for 3-5 minutes, or until the onion turns translucent. Add the minced garlic and sauté for an additional minute, before adding the spinach to the skillet and stirring just until wilted. Remove the skillet from heat.
• Scatter 1/4 cup of the mozzarella cheese on the bottom of the pie crust. In a large mixing bowl, whisk together the eggs and cream. Add the drained salmon, skillet spinach mixture, remaining mozzarella, red pepper flakes, salt and pepper and stir to combine. Pour the mixture into the pie crust, and place in the oven for 50-55 minutes, or until the quiche no longer jiggles when you give it a slight shake.* Remove and allow the quiche to cool for 5-10 minutes before slicing and serving with a sprinkle of fresh dill.

RECIPE SPINACH AND SALMON QUICHE

Steps:

• Prepare the quiche doughCook the spinach for 15 minutes in a pot of salted water. Drain well.In another pot, cook the salmon in simmering water for about 5 minutes, then drain and crumble into pieces or flakes.These three steps can all be done in advance Roll the dough out and transfer it to your tart pan. Prick with a fork and cover with dried kernels or nuts to prevent the dough from deforming while cooking. Pre-bake the dough for 8 to 10 minutes. Take the dough out of the oven and remove the kernels.Spread the spinach into the pan (make sure it's well drained, if you need to you can press the spinach against a colander with your hands) then add the crumbled salmon on top of the spinach.In a separate bowl, add the eggs, cream, salt, pepper and a pinch of nutmeg. Mix well. Pour the mixture over the tart and sprinkle with grated cheese.Bake in the oven at 400°F (200°C) for about 25 minutes.

SALMON & SPINACH QUICHE

Steps:

• Prepare pie shell according to instructions, if required.
• Preheat oven to 350*.
• Sprinkle lox in an even layer on the bottom of pie shell.
• Beat eggs, gradually adding milk.
• Add spinach, garlic, mustard, oregano, pepper, nutmeg, onion/chives, and half of the cheese.
• Stir well.
• Pour egg mixture into pie crust.
• Top with remaining cheese.
• Bake at 350* for 45-55 minutes, or until quiche is completely firm.
• (CAUTION: Cooking time may vary, depending on how new your oven is! I have an ancient electric one from the 70's, and usually start"babysitting" quiche after the first 30 minutes are up. If it doesn't wiggle AT ALL when you pull out the oven rack to check,) When cooked, remove from oven and let quiche cool for 10-15 minutes.
• Enjoy!

SPINACH AND SALMON QUICHE

Steps:

• Unroll pie crust into 9" pie pan, flute edges. Prick bottom lightly with a fork and freeze crust 10 minutes.
• In a nonstick skillet, heat 1 Tbsp oil over medium high-heat until shimmering but not smoking. Season fish with salt and pepper, sauté with skin side up until it releases easily from the pan (about 5 minutes). Cool completely and cut into 1" chunks.
• Put a baking sheet in the oven, preheat oven to 350.
• In a medium skillet over medium heat, heat remaining oil; sauté onion until softened(about 5 minutes).
• Add spinach, cooking until just wilted (1-2 minutes) and set aside.
• In a large bowl, whisk eggs with milk and 3/4 cup of cheese. Season with 1 tsp salt and 1/4 tsp pepper.
• Spread onion and spinach mixture in the bottom of the crust; pour in egg mixture.
• Top with chunks of salmon and sprinkle with remaining cheese.
• Bake on preheated sheet pan until filling is just set and pastry is golden about 25 minutes.
• Let stand 10 minutes before cutting.

SALMON AND SPINACH QUICHE

Steps:

• 1. Preheat the oven to 200°C (400°F/Gas 6). Roll out and line a 25 cm (10 inch) fluted loose-based tart tin with the pastry. Blind bake the pastry shell, then remove it from the oven. Reduce the oven to 180°C (350°F/Gas 4). 2. Put the spinach into a sieve and squeeze out the water. Transfer the spinach to a bowl and combine with the salmon and eggs. Beat in the cream, then season with salt and pepper and a pinch of nutmeg. Pour into the pastry shell and bake for 30 minutes, or until the filling is just set. Leave in the tin for 5 minutes before serving.

SALMON QUICHE

Steps:

• Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
• Filling: Empty salmon with liquid in mixing bowl.
• Beat in cottage cheese and egg yolks; cream together.
• Stir in flour, salt, pepper, chives and lemon juice.
• Beat egg whites until stiff (not dry); fold into salmon mixture.
• Turn into prepared crumb crust.
• Bake at 350F for~40 minutes.
• Serve hot.

CRUSTLESS SALMON QUICHE

Steps:

• Drain salmon, reserving liquid.
• In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth.
• Pour into a greased deep 10" pie plate.
• Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture.
• Bake @400F 25-35 min until set and golden.
• Let stand 5 min before serving.

SALMON MUSHROOM QUICHE

Steps:

• Preheat oven to 325.
• Prepare filling: Heat butter and sauté onion and mushrooms. Stir in flour and combine well. Remove pan from heat.
• Distribute salmon evenly in unbaked pie shell. Dot with lumps of cream cheese and add cooked onions and mushrooms. Sprinkle with chives.
• Prepare custard: In a large bowl, whisk together eggs and half & half. Add salt and cayenne. Pour over filling. Sprinkle with Parmesan cheese.
• Bake until golden brown and slightly puffed in the center.
• Let cool 15 minutes before slicing. Serve warm.