Crustless Salmon Spinach Quiche
- Number of Servings: 12
Ingredients
2 (12 oz each) bags of Kroger Frozen chopped Spinach 3 (2.5 oz each) pckg of Pink Salmon Wild caught Vacuum Pack 1 medium onion, chopped 1 clove of garlic, minced 2 tablespoons of butter 16 ounces of plain yogurt 4 eggs 1 ½ cup shredded cheddar cheese ¼ teaspoon salt 8 ounces of cream cheese, softened ½ teaspoon Italian seasoning
Cook onion in a little oil until tender and then add garlic and cook for 1 minute.
Grease a 9×13 pan. Spread spinach in bottom of pan, then layer salmon on top of spinach, and onion/garlic on top of salmon. Mix together remaining ingredients, you want to mix these well. I did this in my blender but I have a large blender. You may have to do this in two batches or just mix well with a mixer. You want them to be really blended. Pour over spinach and salmon layer. Bake at 350 for 50 minutes or until done.
Serving Size: 9x14 dish, 12 servings
Grease a 9×13 pan. Spread spinach in bottom of pan, then layer salmon on top of spinach, and onion/garlic on top of salmon. Mix together remaining ingredients, you want to mix these well. I did this in my blender but I have a large blender. You may have to do this in two batches or just mix well with a mixer. You want them to be really blended. Pour over spinach and salmon layer. Bake at 350 for 50 minutes or until done.
Serving Size: 9x14 dish, 12 servings
Nutritional Info Amount Per Serving
- Calories: 238.2
- Total Fat: 15.8 g
- Cholesterol: 117.9 mg
- Sodium: 389.8 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.2 g
- Protein: 14.1 g
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