Salmon Quiche Recipe
Ingredients
| Unbaked pie shell | 1 10 inch | |
| 1 15 1/2-oz. can Pink Salmon | ||
| 1 9-oz. package frozen chopped spinach | ||
| Shredded monterey jack cheese | 1 1/2 Cup (16 tbs) | |
| Package cream cheese | 1 3 Ounce, softened | |
| Salt | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| 4 eggs, lightly beaten | ||
| Milk | 1 Cup (16 tbs) | |
Directions
Preheat oven to 375°F.
Bake pie shell 10 minutes until partially set.
Drain salmon.
Mash bones.
Cook spinach according to package directions.
Drain well.
Combine spinach, Monterey Jack cheese, cream cheese, salt and thyme.
Arrange salmon and mashed bones into pie shell.
Spoon spinach mixture on top.
Combine eggs and milk.
Pour over salmon and spinach.
Bake in preheated oven 40€”45 minutes.
Let stand 10 minutes before serving.
Bake pie shell 10 minutes until partially set.
Drain salmon.
Mash bones.
Cook spinach according to package directions.
Drain well.
Combine spinach, Monterey Jack cheese, cream cheese, salt and thyme.
Arrange salmon and mashed bones into pie shell.
Spoon spinach mixture on top.
Combine eggs and milk.
Pour over salmon and spinach.
Bake in preheated oven 40€”45 minutes.
Let stand 10 minutes before serving.
Chef
