Salmon Spinach Quiche Recipes

Steps:

• Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
• Filling: Empty salmon with liquid in mixing bowl.
• Beat in cottage cheese and egg yolks; cream together.
• Stir in flour, salt, pepper, chives and lemon juice.
• Beat egg whites until stiff (not dry); fold into salmon mixture.
• Turn into prepared crumb crust.
• Bake at 350F for~40 minutes.
• Serve hot.

Steps:

• First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
• Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
• Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
• Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• Prepare pie shell according to instructions, if required.
• Preheat oven to 350*.
• Sprinkle lox in an even layer on the bottom of pie shell.
• Beat eggs, gradually adding milk.
• Add spinach, garlic, mustard, oregano, pepper, nutmeg, onion/chives, and half of the cheese.
• Stir well.
• Pour egg mixture into pie crust.
• Top with remaining cheese.
• Bake at 350* for 45-55 minutes, or until quiche is completely firm.
• (CAUTION: Cooking time may vary, depending on how new your oven is! I have an ancient electric one from the 70's, and usually start"babysitting" quiche after the first 30 minutes are up. If it doesn't wiggle AT ALL when you pull out the oven rack to check,) When cooked, remove from oven and let quiche cool for 10-15 minutes.
• Enjoy!

Steps:

• Unroll pie crust into 9" pie pan, flute edges. Prick bottom lightly with a fork and freeze crust 10 minutes.
• In a nonstick skillet, heat 1 Tbsp oil over medium high-heat until shimmering but not smoking. Season fish with salt and pepper, sauté with skin side up until it releases easily from the pan (about 5 minutes). Cool completely and cut into 1" chunks.
• Put a baking sheet in the oven, preheat oven to 350.
• In a medium skillet over medium heat, heat remaining oil; sauté onion until softened(about 5 minutes).
• Add spinach, cooking until just wilted (1-2 minutes) and set aside.
• In a large bowl, whisk eggs with milk and 3/4 cup of cheese. Season with 1 tsp salt and 1/4 tsp pepper.
• Spread onion and spinach mixture in the bottom of the crust; pour in egg mixture.
• Top with chunks of salmon and sprinkle with remaining cheese.
• Bake on preheated sheet pan until filling is just set and pastry is golden about 25 minutes.
• Let stand 10 minutes before cutting.

Steps:

• Sprinkle in pie shell cheese, salmon, and onion.
• Beat eggs.
• Add remaining ingredients.
• Pour into pie shell.
• Sprinkle with paprika.
• Bake at 400 for 30-35 minute.
• Let stand 10-15 min before serving.

Steps:

• Preheat oven to 325.
• Prepare filling: Heat butter and sauté onion and mushrooms. Stir in flour and combine well. Remove pan from heat.
• Distribute salmon evenly in unbaked pie shell. Dot with lumps of cream cheese and add cooked onions and mushrooms. Sprinkle with chives.
• Prepare custard: In a large bowl, whisk together eggs and half & half. Add salt and cayenne. Pour over filling. Sprinkle with Parmesan cheese.
• Bake until golden brown and slightly puffed in the center.
• Let cool 15 minutes before slicing. Serve warm.