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Quiche, Salmon and Spinach (D, TNT)
Source: "Cooking Kosher the Natural Way," by Jane Kinderlehrer
Serves: 6

1 10" unbaked pie shell
1/2 cup onions, chopped
1 tbsp. butter
1 15-1/2-ounce can pink salmon, drained and mashed with skin and bones
1 10-ounce package spinach, frozen unthawed, chopped
4 eggs, lightly beaten
2 cups small curd cottage cheese
1 tsp. crushed oregano
1/4 tsp. salt
1/8 tsp. nutmeg, grated
1/4 cup Parmesan cheese, grated

Preheat oven to 400°F.

Prick the pie shell with a fork and bake for 8 minutes.

In a skillet, sauté the onion in the butter until transparent; add the salmon and combine well. Spoon the mixture into the pie shell.

Cook the spinach briefly and drain. In a bowl, combine the spinach with the eggs, cottage cheese, oregano, salt, and nutmeg. Spoon the mixture over the salmon in the pie shell.

Sprinkle with Parmesan cheese. Bake in a preheated 350°F oven for 40 minutes.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A