Best Salmon and Spinach Quiche Recipe with Sockeye Salmon
Creamy Salmon and Spinach Quiche made with fresh sockeye salmon, spinach, garlic, and cheese baked in a flaky crust. Perfect for brunch, lunch, holidays, or meal prep.
Ingredients
- 9 inch frozen pie shell
- 10-11 oz fresh salmon (I used sockeye) cut into small pieces
- 1 tablespoon extra virgin olive oil
- 2 cups fresh baby spinach
- 4 cloves garlic minced
- ½ yellow onion thinly sliced
- 2-3 tbsp all-purpose flour
- 5 large eggs
- 1 cup cream
- ¼ cup shredded sharp cheddar cheese put 3 tablespoons for topping
- ¼ cup shredded Parmesan cheese put 3 tablespoons for topping
- 2 teaspoons garlic powder
- ½ teaspoon paprika
- Salt/pepper to taste
Instructions
- Prep pie shell according to the package instructions. Set aside.
- Preheat oven to 350° F.
- In a large skillet on medium heat, add in the olive oil, and sauté the onions, garlic, and spinach until tender. Season with salt/pepper to taste and set aside.
- In a large bowl, whisk together eggs, cream, ¼ cup sharp cheddar cheese, ¼ cup Parmesan cheese, and 2 tablespoons of flour. Add in the salmon, spinach mixture, paprika, garlic powder, and salt/pepper to taste, and combine.
- Pour the egg mixture in into the prepared pie crust and sprinkle with cheese. Bake for about 35-40 minutes or until the top of the quiche is golden brown and the center is just set. Remove from the oven and let cool for 5-10 minutes before slicing.
Notes
Nutrition Info:1/8 serving: Calories: 360 | Carbohydrates: 14g | Protein: 19g | Fat: 25g | Saturated Fat: 11g | Sodium: 3600mg | Fiber: 1g | Sugar: 2g | Omega-3 Fatty Acids: Approximately 1,000–1,200mg
Nutrition information is an estimate and can vary based on ingredients used.