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Smoked Salmon Quiche with Spinach and Pine Nuts

Ingredients:

For the Filling:

8oz Alaska Smokehouse Smoked Salmon, skin removed and flaked

1 teaspoon vegetable oil

1 teaspoon butter

5oz fresh spinach, chopped

2 eggs, lightly beaten

1/3 cup cream

1/2 cup grated gruyere (can use cheddar or mozzarella or parmesan)

2 tablespoons pine nuts, toasted

Salt and Pepper to taste

For the Crust:

1 frozen or refrigerated pie crust (or you can make your own, see below)

1-1/2 cups flour

1/2 cup cold butter, cubed

1 egg, lightly beaten

1 tablespoon plus 1 teaspoon cold milk

1 teaspoon sugar

1/2 teaspoon salt

Procedure:

For the Pie Dough:

If you are making your own pie crust, begin by adding the cold cubes of butter to the flour in a large bowl.

Rub the butter between your fingers into small pea sized pieces into the flour, then add in the milk, egg, salt, and sugar

Using your hands, form a ball of dough, making sure to get any flour that doesn't incorporate into the dough from the sides of the bowl.

Place a sheet of parchment paper on the counter, then place the ball of dough on it, top with another sheet of parchment paper and roll out the dough until about 1.5" wider than your pie or tart pan.

Place the rolled-out pie dough on a tray and refrigerate for 30 minutes.

For the Filling:

In a medium pan, heat the vegetable oil and butter over medium heat, then add in the salmon and the spinach and stir until spinach is wilted.

Remove pan from heat and cool.

In a large bowl, mix the eggs, cream, and salt, then add in the cheese and stir to combine.

Now, add in the salmon and the spinach.

Preheat the oven to 375, and while the oven is preheating, line a pie or tatt pan with the chilled pie crust (either yours or a store bought one).

Poke the bottom of the pie crust with a fork to help with baking evenly, then bake the crust (without any filling) for 15 minutes and remove from the oven.

Once the crust has cooled, add in the filling, then sprinkle the filling with the pine nuts.

Bake in the oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Let stand for 5 minutes, then slice and serve.

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