AND SPINACH QUICHE
ingredients | Serves 4-6
1 prepared 9-inch deep-dish pie crust
1 Tbsp butter
2 shallots, peeled and thinly sliced
½ lb boneless skinless salmon fillets, diced
Humble and Frank LEMON BUTTER GARLIC MARINADE AND SAUCE
4 cups packed, fresh spinach leaves
3 large eggs
1 ½ cups heavy cream
¼ tsp grated nutmeg
2 tsp grated Parmesan Reggiano
1 Tbsp fresh dill weed, minced, plus more for garnish
2 oz soft goat cheese
Heat the oven to 400°F and line a large sheet pan with parchment paper.
In a large skillet, melt the butter over medium heat. Add the shallots and cook until softened, about 5 minutes.
Add the salmon, and cook gently until just cooked thorough, about 5 minutes. Add 2 tablespoons of the LEMON BUTTER GARLIC SAUCE and stir to combine. Add the spinach and stir until the spinach is wilted. Season with salt and pepper and set aside to cool.
Whisk the eggs and add the cream. Stir in the nutmeg, Parmesan and minced dill. Season with salt and pepper.
Place the pie crust on the prepared sheet pan. Transfer the salmon mixture evenly into the pie crust. Pour the egg mixture over the salmon. Crumble the goat cheese over top.
Bake in the oven until the center is firm and the crust is slightly browned, 30-40 minutes. Let rest for 10 minutes before serving.
Sprinkle with additional dill weed, slice and serve with a fresh green salad.