Spinach and Salmon Quiche
Ingredients
1
refrigerated pie crust
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
10 oz.
fresh salmon fillet(s), about 1" thick
1
small onion, finely chopped
2 oz.
fresh baby spinach
4
eggs, beaten
½ cup
whole milk
⅓ cup
grated Parmesan cheese, divided
1 tsp.
kosher salt, plus more for seasoning the fish
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning the fish
Directions
- Unroll pie crust into a 9" pie plate; flute edges.
- Prick bottom of pie crust lightly with a fork; freeze crust for 10 min.
- In a nonstick skillet, heat 1 tbsp. oil over medium-high heat until shimmering but not smoking.
- Season salmon lightly with salt and pepper; add fish to the skillet, skin side up.
- Sauté fish until it releases easily from the bottom of the pan (about 5 min.); flip and continue cooking until fish flakes easily with a fork and is opaque throughout (about 5 min.).
- Remove salmon from skillet; set aside to cool completely.
- Remove skin from salmon; discard. Cut fish into 1" chunks; set aside.
- Place a baking sheet in the oven; preheat to 350°.
- While oven preheats, add remaining oil to the skillet. Add onion; sauté over medium heat until softened (about 5 min.).
- Add spinach; cook just until wilted (1-2 min.). Remove onion-spinach mixture from skillet; set aside.
- In a large mixing bowl, whisk eggs with milk and about ¾ of the cheese; season with 1 tsp. salt and ¼ tsp. pepper.
- Spread onion-spinach mixture in bottom of pie crust; pour in egg mixture. Top with chunks of fish; sprinkle with remaining cheese.
- Bake quiche on the preheated baking sheet until filling is just set and pastry is golden (25-27 min.).
- Remove quiche from oven; let stand for 10 min. before cutting.
