A simple and delicious way to get those Omega 3's and green veggies into your diet. This soft, cheesy salmon and spinach quiche really hits the spot at breakfast, brunch, or dinner!
Preheat oven to 375 degrees F. Stab the pie crust with a fork several times and blind bake the pie crust for 10 minutes.
In a skillet melt the butter and add in the onion. Saute for 2-3 minutes over medium heat until caramelized.
Add the garlic to the onions and saute for another 30 seconds. remove from heat and let cool as you proceed.
In a large bowl, whisk eggs until beaten. Add in the milk and stir again.
Add the garlic and onion mixture and stir again.
Chopped salmon, Swiss cheese, and spinach. Stir again.
Add salt and pepper if desired.
Pour the egg mixture into the pie crust.
Top with the green onions.
Bake in the oven for 40-50 minutes until set. It should register a minimum of 160 degrees F on an instant-read thermometer if you aren't sure.
Let cool 5-10 minutes before slicing. Serve and enjoy.
Notes
Place a baking sheet under the pie pan to catch any spills during baking.The quiche is done when it appears slightly underdone on top and firmer around the edges or reaches 160 degrees F on an instant-read thermometer.If you don't have smoked salmon, you can use canned boneless salmon (drained) or 1 cup of leftover cooked salmon as a substitute.