Salmon Quiche With Spinach Dill And Mozzarella Recipes

SALMON QUICHE WITH SPINACH, DILL, AND MOZZARELLA

Steps:

• Preheat the oven to 425 degrees.
• Roll the store-bought pastry into a 9-inch pie plate or tart pan. Sprinkle half of the mozzarella cheese over the unbaked pastry. Then layer on the baby spinach leaves.
• In a small bowl, whisk together the eggs, milk, salt, pepper, dill, and red pepper flakes until creamy.
• Pour the egg mixture over the spinach. Add the flaked canned salmon or cooked salmon and sliced green onions over the top of the tart. Finally, sprinkle the remaining mozzarella cheese.
• Bake for 15 minutes. Then, reduce the oven temperature to 325 degrees, without opening the door, and bake for another 25 to 30 minutes, or until a knife inserted in the middle comes out clean.
• Let cool 10 minutes before cutting into wedges.

SPINACH AND SALMON QUICHE

Steps:

• Unroll pie crust into 9" pie pan, flute edges. Prick bottom lightly with a fork and freeze crust 10 minutes.
• In a nonstick skillet, heat 1 Tbsp oil over medium high-heat until shimmering but not smoking. Season fish with salt and pepper, sauté with skin side up until it releases easily from the pan (about 5 minutes). Cool completely and cut into 1" chunks.
• Put a baking sheet in the oven, preheat oven to 350.
• In a medium skillet over medium heat, heat remaining oil; sauté onion until softened(about 5 minutes).
• Add spinach, cooking until just wilted (1-2 minutes) and set aside.
• In a large bowl, whisk eggs with milk and 3/4 cup of cheese. Season with 1 tsp salt and 1/4 tsp pepper.
• Spread onion and spinach mixture in the bottom of the crust; pour in egg mixture.
• Top with chunks of salmon and sprinkle with remaining cheese.
• Bake on preheated sheet pan until filling is just set and pastry is golden about 25 minutes.
• Let stand 10 minutes before cutting.

SALMON AND DILL QUICHE

Steps:

• Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook! Flake the salmon into pieces, and mix in herbs.
• Saute shallots in butter until lightly browned. Remove from the heat and mix with salmon and herbs.
• Beat eggs with the half and half, mustard, and salt. Put salmon mixture in the pie shell. Add the ricotta followed by the egg mixture. Sprinkle the cheddar cheese over the top.
• Bake 10 minutes at 450°F then turn the oven down to 350°F., bake until the filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.