It's the week leading up to my Birthday and I've been a little all over the place with my meal selections! This salmon quiche with spinach just came about because that's what I had in my refrigerator this morning. Although I wouldn't have it any other way. I'm incredibly fond of the combination of salmon and spinach. It has an absolutely decadent taste, while being incredibly simple to toss together. I made this entire recipe today with leftover salmon that I had lying around and just tossing in some chopped spinach, garlic, shallots, eggs, and Greek yogurt.
This probably all came about because I made a Quiche w/ Greek Yogurt, Spinach & Blue Cheese the other day. I've been eating a lot of burritos as of late. They're truly one of my favorite foods and a great way to utilize leftovers. There's no easier way to make a breakfast burrito than to cut out a slice of quiche and wrap it in a tortilla shell! But this may have started a trend in my culinary habits that is not going away any time soon. Because, as absolutely delicious as quiche is on its own? Wrapped in a burrito form is on a whole 'nother level. Although it's absolutely delicious on its own and I would never turn down a freshly baked slice of quiche! It is something to consider with the leftovers.
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Variations of Salmon Quiche
Quiche is one of my staple meals. I don't make it all of the time. But I greatly enjoy it when I do! I almost always make crustless quiche. Which I suppose doesn't go without saying. You can absolutely add a crust to these. But there is no nutritional value to crust. It's just white flour, butter, sugar, and vodka. Not that quiche is necessarily the healthiest thing to make. Although it doesn't necessarily have to be inundated with heavy whipping cream and copious amounts of cheese. But pie crust is also incredibly tedious to make! And I simply am not as fond of it to make the hassle worth it. Feel free to add your own crust if you so please, though. Every recipe can and probably should be altered to cater to your particular taste and culinary style.
This salmon quiche combines freshly chopped spinach, garlic, shallots, eggs, and Greek yogurt in a fairly classic take on a crustless quiche. I've begun adding Greek yogurt, instead of milk lately. Just to brighten things up a little bit! And because I don't often keep milk or cream in the house. I also absolutely adore the combination of salmon and spinach. You can also mix in whatever combination of produce and seafood that you like. I'm particularly fond of also making this recipe with arugula, instead of spinach. But the sky is the limit! Quiche is one of the easier recipes to have fun with.
Place salmon skin-side down on a baking sheet.I usually use a cast iron griddle. However, the exact cooking method isn't as important here because you're just going to blend them together. If you don't have a nonstick pan or you want an easier cleanup, you can line it with aluminum foil.
Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and place evenly on top of the salmon.You want just enough lemon and oil to cover the top of the salmon and keep it from burning as the inside cooks. Salmon is already an oily fish, so use sparingly.
Bake the salmon for 12-17 minutes, or until it begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Remove from the oven and let cool.
Prepare Quiche
Turn oven down to 350 degrees Fahrenheit.
While the salmon is cooling, chop the spinach and ready the rest of the ingredients.I'm not particularly fond of stringy, wilted spinach. So, I chop it rather finely. Although plenty of people keep it whole. It's all personal preference here.
When the salmon is cool enough to touch, flake into smaller pieces and mix in with spinach, garlic, shallot, eggs, Greek yogurt, and another dash of salt and pepper.
Pour the egg mixture into a cast iron skillet or baking dish.I use fairly well seasoned cast iron for the vast majority of my cooking. These you don't necessarily need to oil because they already contain enough in the coating. Although adding a little oil or butter beforehand can prevent sticking, especially in other types of dishes.
Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
For more information on baking salmon, check out my article on The Fundamentals of Oven Baked Salmon. I'm particularly fond of cooking on a well-seasoned cast iron griddle because you don't need additional oil or foil to to keep it from sticking. But there are certainly ways around this if you don't want to dedicate an entire cast iron pan to fish! Cooking salmon is also more of an art than a science. No two filets are going to cook in the exact same amount of time and there are definitely some tips and tricks to nailing the cook on fish.
I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.
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