Crustless Quiche With Salmon and Spinach
The ultimate comfort food, Crustless Quiche With Salmon and Spinach combines creamy textures with luscious flavors. It's an easy weeknight dinner that leaves everyone satisfied. Perfect for brunch or a light meal, you’ll wonder why you didn't make it sooner!
Equipment
- Skillet
- Frying Pan
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 teaspoon butter
- 1 tablespoon extra virgin olive oil
- 1 unit red onion, thinly sliced
- 1 clove garlic, very thinly sliced
- 6 large free-range eggs
- 150 g crème fraîche
- 1 a splash of milk
- 2 tablespoon parmesan cheese, grated
- 120 g organic spinach leaves
- 100 g organic smoked salmon, chopped
- sea salt and black pepper, to taste
Instructions
- Preheat your oven to 180°C.
- Melt butter in a cast iron or ovenproof skillet over medium heat. Add the extra virgin olive oil.
- Cook the thinly sliced red onion and garlic over medium-low heat until golden-brown, about 10 minutes.
- Remove the pan from the heat and distribute the onions evenly across the bottom.
- In a bowl, beat the eggs lightly with a fork. Add a splash of milk, crème fraîche, and the grated parmesan cheese. Season with sea salt and black pepper.
- Fold in the fresh spinach leaves and chopped smoked salmon.
- Pour the mixture over the caramelized onions in the skillet.
- Transfer the skillet to the preheated oven and bake for 20 to 30 minutes until lightly browned.
- Allow to cool for 10 minutes before slicing and serving.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
- Tip 2: You can freeze slices of quiche for up to one month.
- Tip 3: Serve with a mixed green salad for a complete meal.
- Tip 4: Omit the salmon for a vegetarian option.
- Tip 5: Add fresh herbs like dill for extra flavor.