Crustless Salmon and Spinach Quiche
Servings: 4
This Crustless Salmon and Spinach Quiche makes a quick, comforting no-fuss meal - Ready in 30 min, it's a great gluten-free breakfast, lunch or dinner option.
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Ingredients
- 1 teaspoon butter
- 1 tablespoon extra virgin olive oil
- 1 red onion thinly sliced
- 1 garlic clove very thinly sliced
- 6 free-range large eggs
- 150 g crème fraîche
- a splash of milk
- 2 tablespoon parmesan cheese grated
- 120 g organic spinach leaves
- 100 g organic smoked salmon chopped
- sea salt and black pepper to taste
Instructions
- Preheat the oven to 180°C.
- Melt the butter in a cast iron or ovenproof skillet over medium heat. Add the extra virgin olive oil, followed by the sliced onions and garlic. Cook the onions over medium-low heat until golden-brown, and starting to caramelize. Add a splash of water if you see they're browning too much.
- Remove the pan from the heat and distribute evenly the onions across the bottom.
- In a bowl, with the help of a fork beat the eggs lightly with the milk, crème fraîche, parmesan cheese, ½ teaspoon of sea salt, and ½ teaspoon of pepper (or to taste). Fold in the spinach leaves and chopped salmon and lightly combine all the ingredients.
- Pour the mixture over the onions, distributing evenly the spinach and salmon.
- Transfer the crustless quiche to the oven and bake for 20-30 minutes. The quiche will be fully cooked when both edges and surface are lightly brown.
- Allow the crustless quiche to cool for about 10 minutes, then slice into wedges and serve.