Easy Salmon Quiche
This Salmon and Spinach Quiche is packed with flavor! It's a great way to use up leftover salmon.
Ingredients
- 1 10- inch unbaked pie shell
- 1 tablespoon butter
- ½ cup chopped green onion
- 1 can pink salmon, 15.5 ounces, drained and rinsed
- 5 cups raw spinach, chopped
- 4 eggs, lightly beaten
- 2 cups small curd cottage cheese
- ¼ teaspoon oregano
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1 pinch of nutmeg
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prick bottom of pie shell with fork and bake for 10 minutes.
- In a large nonstick skillet, heat over medium-high heat. Add butter, melt. Add green onions.
- Sauté green onions in butter for 2-3 minutes until fragrant. Place in bottom of shell along with salmon.
- Add spinach to skillet, sauté for 3-5 minutes until wilted and reduced. Add cooked spinach to pie shell.
- In a large mixing bowl, add eggs, cottage cheese and seasonings. Whisk vigorously to combine.
- Add egg mixture to pie shell. Top mixture in pie shell with parmesan cheese.
- Bake at 350 degrees for 40-45 minutes.
- Cool 10 minutes before cutting.
Notes
You can absolutely use leftover salmon or smoked salmon for this recipe! You'll need right about 1.5 cups of salmon pieces.
Serving: 8
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