I love salmon. I know a lot of people don’t like it, but I grew up in northwest Oregon. Salmon is everywhere in that part of Oregon. The town I grew up in now has a yearly salmon festival. How could I not like it? Fresh salmon is my favorite and my mom always cooks some for me when I visit Oregon.
However, I now live in Oklahoma, not exactly salmon country. I am always a little skeptical of buying salmon and seafood in middle America. So, I usually buy the salmon that has been frozen and it is pretty good.
I also buy canned salmon. Growing up I knew a lot of people that canned their own salmon, so that they could enjoy it all year long. I enjoy canned salmon and it is something that I can easily buy at the store where I live. Now, store canned salmon is not as good as the canned salmon I ate growing up, but it is usually a good option for things salmon burgers and the salmon quiche recipe that I have for you today. Store bought canned salmon is also usually a good price. Especially when you consider how good salmon is for you.
My sister makes the best salmon, spinach quiche. It is a favorite in our family. My sisters and I have been making it for years. I love both quiche and salmon and the two together works great.
I decided that I wanted to try to make this quiche without the crust. I really was not sure it would work. But I wanted to give it at try.
I was glad I tried this because it turned out really well. It was really good and it is healthier because most of the fat is in the crust.
So, you do not have to be gluten free to eat this and enjoy it.
- 10 ounces of frozen spinach, thawed and liquid drained out of it
- 1 - 14.5 ounce can of salmon, drained and flaked, removing bones and skins as necessary (or use a can of boneless skinless, which is what I do sometimes)
- 1 medium onion, chopped
- 1 clove of garlic, minced
- 2 tablespoons of butter
- 16 ounces of plain yogurt
- 4 eggs
- 1 ½ cup shredded cheddar cheese
- ¼ teaspoon salt
- 8 ounces of cream cheese, softened
- ½ teaspoon Italian seasoning
- Cook onion in a little oil until tender and then add garlic and cook for 1 minute.
- Grease a 9x13 pan. Spread spinach in bottom of pan, then layer salmon on top of spinach, and onion/garlic on top of salmon.
- Mix together the remaining ingredients, you want to mix these well. I did this in my blender but I have a large blender. You may have to do this in two batches or just mix well with a mixer. You want them to be really blended.
- Pour over spinach and salmon layer.
- Bake at 350 for 50 minutes or until done.
Amount Per Serving: Calories: 360Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 165mgSodium: 407mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 23g
Nutritional values are approximate and aren't always accurate.