What to serve with salmon and spinach quiche?

Because the quiche is savory and rich, it pairs perfectly with light side dishes. A simple green salad, fresh fruit, roasted breakfast potatoes, or even a light broth-based soup are great options for a balanced meal.

Can I use frozen spinach instead of fresh for quiche?

Yes, absolutely! If using frozen spinach, simply thaw it completely and squeeze out as much excess water as possible before stirring it into your egg mixture so it doesn't make the pie soggy.

Can I substitute smoked salmon with another type of fish?

Yes. If you don't have smoked salmon, you can easily substitute it with drained canned boneless salmon, leftover cooked salmon, or other flaky fish like trout or cod depending on your preference.

How do you store and reheat leftover salmon quiche?

Leftover salmon and spinach quiche can be stored covered in the refrigerator for up to 3 to 4 days. To reheat, place slices in the oven at 325°F until warmed through, or microwave them gently.

Smoked Salmon And Spinach Quiche (In 7 Easy Steps!)

Smoked Salmon and Spinach Quiche

Print Recipe

Author: Maya
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 slices

Ingredients

1 (9-inch) deep-dish pie crust
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
6 large eggs
1 cup milk or half-and-half
2 cups fresh spinach, roughly chopped
2 oz smoked salmon, chopped (or 1 cup leftover cooked salmon)
2 cups Swiss cheese, shredded
Salt and black pepper to taste
2 tablespoons green onions, chopped (for topping)

Instructions

Preheat & Blind Bake: Preheat oven to 375°F. Prick the pie crust with a fork and blind bake for 10 minutes. Set aside.
Sauté: Melt butter in a skillet over medium heat. Sauté the diced onion for 2-3 minutes. Add garlic and cook for 30 more seconds. Remove from heat.
Whisk: In a large bowl, whisk the eggs and milk together until smooth.
Combine: Stir the onion and garlic mixture into the eggs. Gently fold in the spinach, salmon, Swiss cheese, salt, and pepper.
Pour & Top: Pour the filling into the baked crust. Sprinkle green onions on top.
Bake: Bake for 40-50 minutes until the center is set (160°F internal temp).
Serve: Let cool for 10 minutes before slicing.

Notes

Prevent spills. Place a baking sheet under the pie pan to catch any overflow during baking.
Doneness check. The quiche is done when the edges are firm and the center is just set, or when it reaches 160°F internally.
Salmon options. Smoked salmon can be replaced with canned boneless salmon, drained, or 1 cup of cooked leftover salmon.

Find it online: https://www.endrecipes.com/smoked-salmon-and-spinach-quiche/