Main Dishes (& B'fasts)
1 ea Ready-made pie shell, 9-inch
1 Tbs Butter
1 ea Leek, white only, chopped, or 1/2 onion, or green onions
4 tsp Minced garlic
1/2 lbs Spinach
4 ea Eggs
1-1/2 cups Cream, heavy
1/2 tsp Salt
1 pinch Pepper
1 tsp Dry dill
7 oz Smoked salmon
3/4 cup Gruyere cheese, grated
Adapted from recipetineats.com by BBF, 4/25.
Preheat oven to 350°F and bake pie shell for 10 minutes.
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
Stir in spinach, cook for 2-3 minutes, then remove from stove.
Cool slightly, then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Top with cheese, pour over egg mixture.
Top with the remaining salmon.
Bake for 40 minutes or until top is light golden and the center is set but still slightly jiggly when you poke it.
Rest for 10 minutes before carefully removing from tin and slicing.