Salmon Quiche with Spinach, Dill, and Mozzarella Recipe

🧂 Ingredients

• 1 Store bought pie crust

  for 9-inch pie
• 1 cup shredded mozzarella cheese
• 2 cups fresh baby spinach
• 4 large eggs
• 2 cups milk

  cream or half and half
• 1/3 cup sliced green onions
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon dried dill
• 1/2 teaspoon salt and pepper to taste
• 1 (6-ounce) can salmon

  or 1 cup cooked and flaked salmon

Instructions

• 1 Preheat the oven to 425 degrees.
• 2 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.
• 3 In a small bowl, whisk together the eggs, milk (cream or half and half), 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.
• 4 Bake for 15 minutes. 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.

Nutrition Info