Salmon and Spinach Quiche

Ingredients

• 2 9-inch pastry shells
• 4 large eggs
• 2 cups half and half cream
• Freshly ground black pepper
• 2 cans (7.5 oz/222 ml) boneless, skinless wild salmon, drained
• 2 cups grated Cheddar
• 2 cups chopped baby spinach
• 10 leaves fresh basil, shredded
• 1/4 cup of grated parmesan (optional)

Equipment

• 2 pie shells
• 1 baking tray
• Mixing bowl
• Knife for chopping
• Whisk

Here is how:

1. Preheat oven to 375 degrees F. Bake pastry shells for 10 minutes.  Remove from oven and reduce heat to 350 degrees F.
2. Meanwhile whisk together eggs, cream and pepper.
3. In each pastry shell, layer 1 can of salmon, 1 cup of Cheddar, 1 cup of spinach, and half the basil.  Pour half the egg mixture over each shell and sprinkle with Parmesan, if using. Bake for 55-65 minutes. Let sit for 5 minutes before serving.

"This recipe is so easy, so fast to prepare, and so delicious that it's a staple at our house." - Annemarie Tempelman-Kluit