Actually, the salmon was left over from our feast of grilled salmon last Sunday night. I’ll make sure I post that recipe next. There was enough salmon left that it begged to become another whole meal. So tonight was the night.
Salmon Spinach Pie (Quiche)
I pulled a frozen crust out of the freezer and patted it into a pie plate.
Then I whisked together 8 eggs and stirred in
1/4 c. sour cream
3/4 c. half and half
1 t. sea salt
1/2 t. coarsely ground pepper
about a dozen grilled garlic cloves, chopped coarsely
8 oz. pkg of frozen spinach, thawed
8 oz. pkg. of 6-cheese Italian grated cheeses
about a pound of grilled salmon, broken into chunks
Put the filling in the pie shell and bake at 350 until the eggs have “set up” and are no longer runny.
I added the sour cream and the half and half because I had odd bits left in the fridge that needed to be used. Milk or even plain yogurt would work too.
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