SALMON QUICHE
FrenchSeafoodIntermediate10 minBy Northstar
Ingredients
Servings
4
- 1 each (10-inch) unbaked pie shell
- 1 each (15 1/2 oz.) can Bumble Bee® Pink Salmon
- 1 each (9 oz.) pkg. frozen chopped spinach
- 0 each C. shredded Monterey Jack cheese
- 3 each oz. cream cheese, softened
- 0.5 each tsp. salt
- 0.5 each tsp. thyme, crumbled
- 4 each eggs, lightly beaten
- 1 each C. milk
Instructions
- 1
Preheat oven to 375ºF.
- 2
Bake pie shell 10 minutes until partially set.
- 3
Drain salmon.
- 4
Remove skin, if desired.
- 5
Mash bones.
- 6
Cook spinach according to package directions.
- 7
Drain well.
- 8
Combine spinach, Monterey Jack cheese, cream cheese, salt and thyme.
- 9
Arrange salmon and mashed bones in pie shell.
- 10
Spoon spinach mixture on top.
- 11
Combine eggs and milk.
- 12
Pour over salmon and spinach.
- 13
Bake in preheated oven 40 to 45 minutes.
- 14
Let stand 10 minutes before serving.
- 15
Makes 6 to 8 servings.
Tags
greekthe-versatile-egg