With our fresh frozen salmon in the freezer, we had baked a lovely Coho Salmon the other night, with plenty of leftovers for salad and sandwiches the next day. As there was quite a lot left I decided to make a salmon quiche. It seems to me that just about anything will work divinely with quiche and salmon is no exception. Over the years, we have had a number of different quiche recipes posted on this blog – they never disappoint to offer a simple yet delicious meal.
1 large shallot, halved and then sliced
1 large garlic clove, minced
2 Tblsp. Extra Virgin Olive Oil
1 cup broccoli – finely dice the stalk, and cut the florets small
1 cup chopped fresh spinach, chopped
2 cups cooked salmon, leave in good size chunks, removing any bones
just over 1/2 cup of milk (we use soy milk)
6 large organic eggs
1 10 inch deep dish gluten free pie crust
1/2 a large tsp. dried dill
salt and pepper to taste
grated aged white cheddar cheese
Roll out the gluten free pie crust and add to a deep dish pie pan. Prick the sides and bottoms with a fork, then set aside.
Preheat a skillet on low heat with the EVOO. Add in the shallots, garlic, and diced broccoli, sauteing about 15 minutes or until the broccoli is tender, then remove from the heat. Preheat the oven to 350 degrees.
Meanwhile, mix up the eggs, milk, salt and pepper and dill – whisking well.
To the pie plate add in the broccoli, shallots and spinach – tossing to combine.