Spinach And Salmon Quiche Recipes

Steps:

• Beat eggs; add cream, then beat again.
• Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
• Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
• Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
• Season the spinach to taste with salt and pepper.
• Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
• Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
• Cool 30 minutes before slicing and serving.

Steps:

• Cook spinach in salted water according to package directions.
• Drain well.
• Sauté onion and celery in butter until onion is soft.
• Into a deep pastry shell spread cottage cheese over bottom.
• Mix spinach with onion mixture and spread over cottage cheese.
• Sprinkle Swiss cheese over top.
• Combine eggs, milk, and seasonings and pour over all.
• Bake at 350° for 40-45 minutes or until set.

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:

• 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:

• 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.