SERVINGS: 4 PREPPING TIME: 10 min COOKING TIME: 45 min | INGREDIENTS: 6 eggs 1 bunch of spinach 1/2 cup of table cream 1 can of pink salmon 1 red pepper 2 green onions 1 tsp garlic powder 1 tsp butter S&P |
DIRECTIONS
Preheat oven to 400°F.
Place the spinach into a bowl and cover with boiling water. Let the spinach sit for about one minute, until it turns bright green. Transfer into a food processor or blender, along with two tablespoons of water. Process until smooth and set aside to cool down.
While the spinach cools, finely chop the green onions and red peppers.
In a large bowl, combine eggs, cream, garlic powder, salt and pepper to taste. Whisk until smooth. Add the spinach mixture and stir until fully incorporated.
Butter a deep 9-inch pie dish. Pour the mixture in. Scatter the canned salmon, red peppers and green onions evenly. Cover and transfer into the oven.
Bake the crustless quiche for about 30 minutes covered, then remove the cover and continue baking until the eggs are set in the middle. Remove from the oven and let rest for about 5 minutes. Cut into big wedges. Enjoy warm!
NOTES TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days. TO FREEZE: You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.