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Salmon and Spinach Quiche
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Ingredients:
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1 Tenderflake pie crust
1 7.5 oz/213 gr can salmon, drained
4 eggs, beaten
1 cup heavy cream
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
Salt & pepper
1 cup frozen spinach, thawed
1 cup Swiss cheese, grated
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Method:
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Prepare Tenderflake pie crust as per package directions. Set aside and cool. In a large bowl, whisk together eggs and heavy cream. Add all herbs, salt & pepper and mix well. Squeeze excess liquid from spinach and add to mixture. Stir in salmon and Swiss cheese, and mix well. Preheat oven to 375. Pour mixture into cooled pie shell. Place in pre-heated oven and bake for 40 – 45 minutes. Using oven mitts remove from oven and serve.
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