This quick and easy quiche made with local ingredients is a great make-ahead option to surprise Mom with breakfast in bed.
Creamy and rich, this quiche is loaded with heart healthy omega 3's from the farm fresh eggs and salmon, as well as Vitamin A & C from the spinach.
A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. -Tenneva Jordan
Make sure you grab the ingredients from the farmers' market on Saturdays to make this dish as fresh & local as possible!
Mother's Day Salmon Quiche
9-inch pie crust, homemade or storebought
1 cup cooked Cape D’Or salmon
1 cup crumbled Knoydart Aged Cheddar
2 cups spinach from Gloria’s Market
4 large eggs from Mrs. Fifield’s Flocks, Highland Meadow Ranch or Sweet Earth Farm
2 cups cream
1/3 cup sliced green onions
1/8 teaspoon red pepper flakes
1/4 cup fresh dill
salt and pepper to taste
Preheat the oven to 425 degrees.
Put the pastry into a 9-inch pie plate or tart pan. Crumble half of the cheddar cheese over the unbaked pastry, then layer on the spinach.
In a small bowl, whisk together the eggs, cream, salt, pepper, dill, and red pepper flakes until creamy. Pour the egg mixture over the spinach. Add the cooked salmon and green onions over the top of the tart and sprinkle the remaining cheddar over the top.
Bake quiche for 15 minutes, then reduce the oven temperature to 325 degrees and bake for another 25 to 30 minutes. Let cool 10 minutes before cutting into wedges, or storing in fridge. Reheat at 325 degrees for 15 mins.