1cfresh spinach or blanched asparagus roughly chopped
¾ c flaked cooked salmon filet
½ tsp. salt
Press in crust
Preheat the oven to 375F.
Put all of the crust ingredients into a pie pan, mix and mash them around with a fork until it forms a thick dough. If there is still some dry flour add more milk.
Use your fingers to press the crust out onto the bottom of the pie pan and slightly up the sides. This crust is not intended to have a tall fluted edge so if you only press it half way up the sides of the pan that’s fine.
Bake the crust at 375F for 7-10 minutes, just until it has a little color.
In a medium pan, sauté the sliced shallots until they start to caramelize, add the spinach and toss it around until the spinach has wilted, toss in the flaked salmon. Place this mixture in the bottom of the quiche crust.
In a 2 cup measuring cup add the milk, eggs and salt, whisk until smooth. Slowly pour over the fillings in the crust.
Bake at 375F for 30 minutes or until just set, to check cut into the filling, there should be no pooling egg liquid, it should all be set, but moist.