R & I just moved into our new house and I haven’t stopped cooking up a storm. I love, love, LOVE our kitchen and I can pretty much say that the kitchen is the only area I spend a lot of time in.
Because we both work at Newell, we support our brands (JK..but no, really though).. So, most of our cookware are all from Calphalon. If you love cooking, I highly recommend splurging a little on the cookware because it is so worth it. Also, I’m really happy we have a gas stove because our food has never tasted so good!
This morning, R had some friends over to help around the house, so I decided to bake a quiche with the extra pastries I had bought the other day. I didn’t make the pastry from scratch, that’s something I have yet to learn but to my defense, I didn’t have all the extra time to do that either, so frozen pastry it is. To find out how I made this dish, head on below for ingredients and the 5-step instructions I pulled together.
- Pepperidge farm pastry sheets (Usually found in the grocery frozen pie aisle ,Link)
- 10-12 oz smoked salmon (Usually found in the fridge section of the grocery store, Link)
- 2 handfuls of spinach
- 1 medium sized yellow onion, diced
- 1- 2 roma tomatoes
- 3 sliced provolone (sliced to halves)
- Mild shredded cheese
- Heavy whipping cream, 1 – 2 cups
- 6 eggs
- Seasonings: Italian, Paprika, Salt to taste
- Thaw pastry to room temperature for 30 minutes. If you are impatient like me, you can pop it in the microwave for about 20 seconds, and then remove it from the paper, stretch out the pastry, and let it sit until you’re ready to use. In your pie dish (I got mine from Walmart for $4!), lightly grease it with butter and line with said pastry.
- In a pan, heat some olive oil on medium fire and saute the onions and then add tomatoes and spinach until it is cooked.
- In a mixing bowl, whisk eggs, heavy cream and seasoning.
- Back to the pie dish, add sauteed mix to the bottom of the pie, add shredded salmon over it and sprinkle cheese. Add, egg mix to the pan and use a spoon to mix filling so they are evenly distributed.
- Preheat oven to 400 deg. F and pop the pie dish in. Bake for 30 – 40 minutes. This part requires monitoring because the goal is to not burn the top of the quiche but you also want to make sure the egg is cooked and not runny in the middle. If you are afraid of browning the top of the quiche, you can place a foil over it for the remainder of your bake time or you can time yourself to check every 20 minutes. I normally stick a skewer or a fork in the middle to make sure it is at the right consistency when baking.
- Remove quiche from the oven, serve and enjoy!
As you can see, this dish is really easy to make and it is excellent for brunch/breakfast. Let me know what you think of this recipe! If you like chicken instead, you can sub the salmon for chicken & mushrooms!