Crustless Salmon, Spinach & Mushroom Quiche

Serves 2



  1. 3/4 cup flaked cooked salmon (about 5.5 oz. raw fillets of salmon)
  2. 1 tbsp extra virgin olive oil
  3. 2 cups sliced oyster mushrooms
  4. 1 leek (slice white and light green part thinly)
  5. 1 cup frozen chopped spinach
  6. 2 tbsp sage
  7. 2/3 cup grated cheese (e.g. Mexican or Romano cheese)
  8. 1/2 tsp salt
  9. 5 large eggs
  10. 1 cup milk (preferably whole)
  11. 2 tbsp chopped fresh dill
  12. Lemon zest
  13. Olives
  14. Parsley


  1. Preheat oven to 375 F.
  2. Spray quiche dish with cooking spray.
  3. Cook salmon fillets, skin-side down in 1 cup water (or ½ wine, ½ water) for about 5 - 10 minutes OR poach in the microwave. Wrap with plastic wrap and microwave for about 3.5 minutes. Test with a fork to see if fish is cooked through. Cook additional 30 – 45 seconds if necessary. Cool down.
  4. Flake the salmon when cooked.
  5. Heat 1 tbsp olive oil in a large skillet. Saute sliced leeks for about 1 minute. Add the spinach, mushrooms, salt and sage. Cook on medium-low for about 6 minutes until vegetables are cooked. Cool down.
  6. Stir flaked salmon into veggie mix and pour into greased quiche dish.
  7. Sprinkle cheese evenly over mixture.
  8. Whisk eggs and milk together. Add a pinch of salt. Pour egg mixture over the mixture.
  9. Sprinkle fresh dill on top.
  10. Bake for 30 to 45 minutes. Check that the center is not too liquidy. 
 Serving suggestions:
Garnish with lemon zest, olives and parsley.
Recipes created & tested by Elsa Dixon, Travels with Elsa
Recipe created & tested by Elsa Dixon, Travels with Elsa