This salmon spinach quiche uses canned salmon for the easiest lunch, brunch or dinner recipe! Use a store-bought pie crust for an even quicker meal.
- 9” pre-made pie crust or homemade
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 3 large eggs
- 2 cups mozzarella cheese, shredded & divided
- 1 1/2 cups half n half cream (~18%)
- 1 can Gold Seal Wild Pink Salmon, drained
- pinch red pepper flakes
- sprinkle of salt and pepper
- optional: fresh dill, for serving
- 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.
Leftover quiche can be kept in an airtight container, for up to 4 days.
*If the edge of the pie crust is browning too quickly, cover it with aluminum foil or use a pie crust protector.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: brunch
- Method: oven bake
- Cuisine: American
Keywords: salmon spinach quiche