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Week of 12/23/24

Smoked Salmon and Spinach Quiche
with winter fruit salad

Active: 30 Total: 60
Original GF Paleo Vegetarian
Smoked Salmon and Spinach Quiche

This elegant meal is great served any time of day, so it fits right in for dinner or weekend brunch. Don't skip the colorful fruit salad - it adds just the right note of fresh sweetness.
Smarts: The silky texture of cold-smoked salmon is particularly nice in this dish, but any type of smoked salmon will work well. 

Tags
Good for Breakfast, Make Ahead, Freezer Friendly
Proteins
Fish, non-canned, Eggs
Cuisines
European - French
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13

Ingredients

Metric
Servings:
4
Smoked Salmon and Spinach Quiche:
  • Prepared pie crust, frozen - 1 , thawed
  • Shallots - 1 bulb , diced
  • Smoked salmon - 4 oz , flaked or chopped
  • Eggs - 4
  • Half and half - 1 cup
  • Dill, dried - 1/2 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Baby spinach - 5 oz
  • Goat cheese - 4 oz , crumbled (sub feta)
Winter Fruit Salad:
  • Tangerines - 3 , peeled and segmented (about 1 cup of segments; sub oranges or mandarin oranges)
  • Grapes, any color - 1 cup , halved
  • Apples - 1 , cored and chopped
  • Honey - 1 Tbsp
  • Lemon juice - 2 tsp
  • Pomegranate seeds (opt) - 1/4 cup (look for these removed from the pomegranate shells in the produce section)

Prep

  1. Pie crust - Thaw pie crust according to package instructions.

  2. Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. (Can be done up to 5 days ahead)

  3. Tangerines / Grapes / Salmon - Prep as directed. Store tangerines and grapes together in one container. Store salmon separately. (Can be done up to 3 days ahead)

  4. Apples - Prep as directed.

  5. Eggs - Whisk eggs together with half and half, dill, salt, and pepper.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Use a fork to poke pie crust all over the bottom and sides. Transfer to heated oven and bake for 10 minutes to get crust started cooking (some pre-made crusts advise skipping this, so check the instructions on yours first).

  3. Heat a large skillet with cooking oil over medium heat. Add shallots to heated oil and saute until they begin to soften, 1 to 2 minutes.

  4. Add spinach and continue to cook until spinach is just wilted, 2 to 3 minutes more. Remove from heat and allow it to cool slightly. Transfer spinach to a paper towel-lined plate. Use paper towels to squeeze out as much liquid as possible from the spinach (this will prevent your quiche from becoming soggy).

  5. Assemble the quiche by spreading spinach and shallots over the bottom of the pie crust. Layer the salmon and goat cheese over top of the spinach.

  6. Give the egg mixture a stir and pour it over the filling, leaving some space at the top (you may not need all of the egg mixture). Gently stir the filling to distribute the spinach, salmon, and cheese throughout.

  7. Place quiche in the oven and bake until the crust is golden brown and filling is set in the middle, 20 to 30 minutes (If the crust starts to get too brown towards the end of cooking, cover it lightly with a piece of foil.) Allow the quiche to cool for 5-10 minutes before slicing.

  8. While quiche bakes, make the fruit salad. In a large bowl, stir together honey and lemon juice. Add apples, tangerines, grapes, and pomegranate seeds (if using) and toss to combine.

  9. Divide slices of quiche among serving plates. Serve with fruit salad on the side. Enjoy!

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