Smoked Salmon Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pkg (10oz) frozen spinach thawed and drained well (squeeze all the water out of it or it will be a watery quiche)1 1/4 c egg beaters1 small shallot chopped1 1/2 c 1% milk3/4 c shredded swiss cheese1/3 c 2% shredded cheddar1/3 c grated parmesan3 tbsp flour1 4oz package or Moreys smoked salmon (the dry stuff not lox) choppedcooking spraypepper, nutmeg to taste
Drain spinach really well-I thaw and squeeze sections to get as much water as possible-it's the worst part of the whole recipe. Break up in bowl and add chopped shallot, smoked salmon (or crab). In bowl mix egg beaters, milk, pepper and nutmet (the original recipe calls for salt-I leave it out because the cheese and smoked salmon add enough in my opinion). In another bowl mix cheese and flour. Combine everything and pour into pie dish sprayed with cooking spray (I used a glass one about 2-3 inches deep)
Bake at 425 for 15 min. Reduce to 350 for 30 more minutes or until it looks golden around edges and seems cooked all the way through. Let set for a few minutes and cut into 6 peices. This is super good cold or heated up the next day too.
Serving Size: I quiche makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHEM920.
Bake at 425 for 15 min. Reduce to 350 for 30 more minutes or until it looks golden around edges and seems cooked all the way through. Let set for a few minutes and cut into 6 peices. This is super good cold or heated up the next day too.
Serving Size: I quiche makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHEM920.
Nutritional Info Amount Per Serving
- Calories: 200.3
- Total Fat: 8.1 g
- Cholesterol: 24.2 mg
- Sodium: 523.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.2 g
- Protein: 22.4 g
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