Before I get started on my Crustless salmon spinach quiche, let me first say: I make a mean quiche. Back in my gluten-filled days, that’s what I would prepare anytime there was a picnic or bring-and-share-style dinner. The secret? A generous filling of your choice, 5 eggs and 1.5 cups of crème fraîche. Not fat-free I know, but if you are going to make a quiche, I say make it bountiful and give folks something to properly bite in. In the picture, you’ll notice I made it in the shape of a loaf because I find it less messy to serve, but you can totally pour the batter in a 9-inch pie plate. And to be honest, the word loaf just sounds like something you’d find in a 1970’s tv dinner tray so I couldn’t get myself to use it. In this recipe, I used the salmon spinach combo because it is easy, tastes delicious and packs a punch nutrient-wise. But you can use loads of different associations: spinach/feta, ratatouille (remember this one?), chicken/asparagus, tomato/tuna/mozzarella, fennel/smoked haddock, leek/cheddar, the possibilities are endless.
One tip: always make sure you have a non-watery filling. In this case, really squeeze the moisture out of the spinach othewise the water and flan separate and makes for an unappealing texture.
Ingredients
- 800 g fresh spinach or 2 cups frozen
- 400 g salmon, skin removed, cut into 1-inch cubes
- 5 eggs
- 1.5 cups of crème fraîche
- 1/2 cup of cheddar cheese
- Salt, pepper
- 1 tbsp olive oil or ghee
Instructions
- Preheat oven to 325 F
- Mix the crème fraîche, eggs and cheese
- Add salt and pepper to taste
- Wilt the spinach in a large pan for a few minutes, tossing it regularly, until it is cooked. Set aside and let cool. Once cooled, squeeze out the water and chop it up.
- Line a loaf or quiche pan with parchment paper
- Spread ghee or oil at the bottom of the pan
- Place half the salmon and half the spinach, add salt and pepper. Then pour half the egg/cream mixture on top to cover them. Repeat with the rest of the salmon and spinach and pour the rest of the egg/cream mixture.
- Place in oven 30-40 minutes or until firm to touch
- Let cool, cut into slices and serve. You can also put it in the fridge for a few hours or overnight and serve it cold.
