Burrito w/ Salmon & Spinach Quiche
This quiche burrito combines salmon and spinach in a fun take on a classic quiche. Wrapped in a lightly toasted tortilla shell for a great way to re-use leftovers. Especially since eggs can be particularly cumbersome to reheat. Quiche works exceptionally well for this, though, and is the perfect way to make quick and easy breakfast burritos! It's quickly becoming one of my favorite things for breakfast and a great excuse to keep making quiche.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Salmon & Spinach Quiche
- 6 oz. salmon baked
- splash oil
- lemon sliced
- 2 c. spinach chopped
- 2 cloves garlic minced
- 1/2 shallot minced
- 6 eggs
- 1/2 c. milk
- dash salt
- dash pepper
Burrito
- 1/3 c. quiche (~1 slice)
- 1 tortilla shell
- splash water
- dollop Greek yogurt (or sour cream, optional)
- dollop hot sauce (optional)
Instructions
Cook Quiche
- Cook Quiche w/ Spinach & Blue Cheese. This takes about an hour and requires a baking sheet, cast iron pan (or baking dish), and oven. You can easily toss any leftovers that you have on hand into a burrito, though, for the same kind of effect! It's a great way to put a spin on leftovers and make what seems like an entirely new meal.
Cook Tortilla
- Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
- Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
- Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
- Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
- Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with sour cream to personal preference.
- Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
- For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!